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© 2020 Ching He Huang. All rights reserved.

Ginger Miso Mushroom Stir Fry

Serves : 2 Preparation 5 mins Cooking 5 mins Total 10

Nutrition facts: 104.00 calories 3.90g protein 6.50g carbs 2.40g sugars 6.70g fat 1.30g 2.40g fibre 1212.00mg sodium

For the stir-fry: 1 tablespoon Groundnut oil 5 large, sliced Shiitake mushrooms 2 large, sliced into rounds King trumpet mushroom 50g white , stalks removed Shimeji mushrooms 50g brown, stalks removed Shimeji mushrooms 1 inch piece of fresh root, peeled, sliced, grated Ginger 4, sliced into 1 inch pieces Spring onion For the sauce: 100ml Cold water 1 tablespoon, organic red Miso paste 1 tablespoon Low sodium light soy sauce 1 teaspoon Potato starch A healthy vegetable stir fry.

Ginger Miso Mushroom Stir Fry

Serves : 2
Preparation time 5 Minutes
Cooking time 5 Minutes

per serving

Cals

104.00

Protein (g)

3.90

Carbs (g)

6.50

Sugars (g)

2.40

Fat (g)

6.70

Sat Fat (g)

1.30

Fibre (g)

2.40

Sodium (mg)

1212.00

vegetarian

Source from

Ching He Huang Web Site

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About the recipe

A healthy vegetable stir fry.

For the stir-fry

Groundnut oil - 1 tablespoon
Shiitake mushrooms - 5 large, sliced
King trumpet mushroom - 2 large, sliced into rounds
Shimeji mushrooms - 50g white , stalks removed
Shimeji mushrooms - 50g brown, stalks removed
Ginger - 1 inch piece of fresh root, peeled, sliced, grated
Spring onion - 4, sliced into 1 inch pieces

For the sauce

Cold water - 100ml
Miso paste - 1 tablespoon, organic red
Low sodium light soy sauce - 1 tablespoon
Potato starch - 1 teaspoon

Steps

Prepare all the ingredients. Slice all the mushrooms.
Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the sliced shitake, king trumpet and shimeji mushrooms. Toss and stir-fry cooking for one minute then add the shaosing rice wine and continue to cook stirring for 1 minute. Then add the Miso sauce. Stir-fry all together so the sauce coats the mushrooms, then add in the spring onions and toss cooking for a minute.
Take it off the heat and transfer to a serving plate. Eat immediately and serve with steamed Jasmine rice or brown rice.

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For the stir-fry

Groundnut oil - 1 tablespoon
Shiitake mushrooms - 5 large, sliced
King trumpet mushroom - 2 large, sliced into rounds
Shimeji mushrooms - 50g white , stalks removed
Shimeji mushrooms - 50g brown, stalks removed
Ginger - 1 inch piece of fresh root, peeled, sliced, grated
Spring onion - 4, sliced into 1 inch pieces

For the sauce

Cold water - 100ml
Miso paste - 1 tablespoon, organic red
Low sodium light soy sauce - 1 tablespoon
Potato starch - 1 teaspoon