Chinese-Style Stir-Fried Mushrooms
- Yield: 3 servings
- Prep: 10 mins
- Cook: 15 mins
Shiitake stems can be tough. Remove them or trim the tough bottom part. Stir-fry in a very hot skillet so the mushrooms don't water out. Serve over beef, chicken or Asian noodles.
Ingredients
- 1tablespoon vegetable or peanut oil
- 1teaspoon minced peeled fresh ginger
- 2teaspoons minced garlic
- 2 1/2cups shiitake, crimini, morel or enoki mushrooms
- 1tablespoon soy sauce
- 1tablespoon sesame oil
- 1tablespoon chopped green onion tops
- -- Toasted sesame seeds (optional)
Instructions
- Heat oil in a large skillet over medium-high heat until hot. Add ginger and garlic; sauté 1 minute. Add mushrooms; cook, stirring frequently, until mushrooms are golden brown, 3 to 4 minutes. Add soy sauce and sesame oil; cook, stirring, until most of the soy sauce evaporates, 1 to 2 minutes.
- Remove from heat; sprinkle with green onion. Top with toasted sesame seeds, if desired.
Recipe courtesy of the Mushroom Council, mushroomcouncil.com
Nutritional Info *per serving
- Calories 100
- Glycemic Load 0
- Fat 9g
- Saturated Fat 1g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 3g
- Cholesterol 0
- Sodium 310mg
- Potassium 220mg
- Carbohydrate 4g
- Fiber 1g
- Sugars 1g
- Protein 2g
- Trans Fat 0
- Vitamin A 0
- Vitamin C 4%
- Calcium 0
- Iron 4%