© 2017 Ching He Huang. All rights reserved.

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