An easy Asian shiitake mushroom stir fryready in 10 minutes and wonderfully filling with seasoned broccoli and cauliflower. This dish is high in essential nutrients using shiitake mushrooms which add a delicious umami flavor.
4tablespoonsoy sauceliquid aminos or coconut aminos
2tablespoonolive oil
Instructions
Prep
Rinse the mushrooms gently, and pat them a bit dry.
Steam the broccoli and cauliflower in a steamer on the stove or use microwavable bags to steam the veggies in a microwave. Or blanche them. Set aside to drain but cover so they remain warm.
Peel the yellow onion, cut in half, and chop into slivers.
Chop off the ends of the green onions (scallions), and chop off the feathery rooted end as well. Chop what's left into ½ inch discs.
Scrap off the ginger skin with the back of a spoon, chop the ginger into tiny chunks.
Make Mushroom Stir Fry
Heat the oil in a skillet and add the onions. Stir fry for 3 minutes until the onions become translucent.
½ cup yellow onion, 2 tablespoon olive oil, ½ cup green onions
Add the garlic, ginger, and stir to combine for 5 seconds. Then quickly add the mushrooms and combine all and stir fry for 7 minutes or until mushrooms look limp and browned. Stir and the fold the mixture continually so each mushroom has a turn on the skillet surface.
Add the veggies and stir and fold the mixture again so all are combined and heat them through, about a minute or two.
1 cups of cauliflower, 1 cups broccoli
Toss in soy sauce and serve immediately.
4 tablespoon soy sauce
Storage
Refrigerate leftovers in a covered container for three days. Reheat in microwave to serve.
Notes
Wash the mushrooms carefully. Shiitake mushrooms are delicate so I add them to a strainer and rinse them gentle and pat them dry on a paper towel.Do not want to burn the ginger and garlic.Choose your favorite sauce. Choose soy sauce or liquid aminos for a lower sodium version or coconut aminos for those who cannot eat soy or gluten.Don't add too much sauce. Too much can overwhelm the subtle mushroom umami tones.