Maitake Mushroom Stir-fry
This maitake stir-fry recipe is super simple and a quick turnaround. It preserves the active constituents and nutritional value of the mushrooms as the cooking steps are minimal but essential. Addition of rest of the ingredients enhances the absorption capacity and assimilation of the nutrients from the mushrooms.
Servings: 3 people
Cost: $5
Equipment
- Pan
- Chopping Board
- Knife
Ingredients
- 300 g Maitake Mushrooms
- 1 tbsp Soy Sauce Naturally Brewed Light soy Sauce, free from MSG
- 1 tsp black pepper
- 1 Medium Onion
- 5 cloves Garlic
- 1½ tsp Sesame Oil Pure unrefined
- 1 tsp Rice vinegar or lime juice
- 1 tsp Sesame Seeds Roasted
- ½ tsp Brown Sugar or Molasses
Instructions
- Wash and drain the mushrooms. Make sure that they do not carry any excess water before cooking. Use towel to lightly tap and absorb any extra water.
- Break the mushrooms into smaller pieces with hand or use knife (optional).
- Finely chop garlic and onion.
- Mix the soy sauce, 1 tablespoon oil, vinegar, and sugar separately in a small bowl.
- Heat 1 tablespoon oil in the pan.
- Add garlic and onion. Mix until it turns golden brown.
- Add the mushrooms and stir fry for 5 mins or until they start to wilt a little.
- Pour the mix of soy sauce and vinegar over the mushrooms.
- Sprinkle the sesame seeds and black pepper on the top.
- Cook for another 2 mins.
- Close the heat. Serve with steamed rice or bread.
- Enjoy!