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15-minute mushroom and vegetable stir fry
We love shiitake at home and it is the mushroom we most often use. But feel free to substitute other mushrooms. Shimeji, oyster mushrooms and straw mushrooms will work well too.
Course
Main Course
Cuisine
Asian
Prep Time
8
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
2
tablespoons
cooking oil
divided
1
large
egg
beaten
4
stalks
scallions
(white and light green portions only) chopped
2
cloves
garlic
peeled and minced
1
half-inch knob
ginger
peeled and minced
½
cup
julienned carrot
1
cup
julienned chayote
4
large
shiitake
(caps only) thinly sliced
2
pinches
salt
1
pinch
pepper
8
bok choy stalks
lower halves only; cut into ½-inch slices
Sauce
1
tablespoon
light soy sauce
1
teaspoon
dark soy sauce
2
tablespoons
sweet soy sauce (kecap manis)
1
teaspoon
oyster sauce
1
tablespoon
Shao Xing rice wine
¼
teaspoon
sesame seed oil
1 ½
teaspoons
tapioca starch
or corn starch
Instructions
Heat a tablespoon of cooking oil in a wok or frying pan. Swirl to coat the bottom evenly.
With the heat set to medium, pour in the egg and swirl to allow to spread into a thin sheet. Cook just until set.
Using a spatula, roll the egg into a log, slide onto a cutting board and slice into strips less than a quarter of an inch thick. Set aside.
Heat the remaining cooking oil in the wok or frying pan.
Saute the scallions, garlic and ginger for half a minute.
Turn up the heat, add the carrot, chayote and shiitake, and sprinkle in the salt and pepper. Stir fry for a minute.
Toss in the bok choy stalks and continue stir frying for half a minute.
Stir together all the ingredients for the sauce and add enough water to make one cup.
Toss the egg strips with the shiitake and vegetables.
Pour in the sauce and cook, tossing and stirring lightly, until the sauce is thick and clear.