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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

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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.
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