Category Archives: Vegetarian

#StirFu Tofu in Black Beans Sauce

Calling all tofu lovers (again).

In this recipe, we’re using Fermented Black Beans (douchi) as the main flavouring. It’s mainly salty, but also has a delicious nuttiness.

I make this with lots of vegetables, and not so much oil.

It goes beautifully with steamed rice, or noodles.

Enjoy!

How to put this together

Heat 1 tsp oil in a pan over high heat.

When the oil is hot, add peppers.

Stir-fry until the skin is slightly charred and it’s half way cooked.

Transfer to a plate.

In the same pan, heat 1 tsp oil over high heat.

When the oil is hot, add mushrooms.

Stir-fry until half way cooked.

Transfer to a plate.

Still using the same pan, heat 1 Tbsp oil over medium heat.

Add garlic + dried chillies + fermented black beans.

Fry until fragrant.

Add tofu puffs.

Stir-fry briefly.

Then add ½ cup water + light soy sauce + sugar.

Stir-fry until a little bit of water is left.

Add peppers + mushrooms.

Mix well.

Make a slurry from cornflour + water mixture.

Pour over the top. Mix well.

Then add spring onions, and stir-fry until it’s just cooked but still crisp.

Serve immediately

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#StirFu Tofu Black Beans Sauce

Calling all tofu lovers (again). In this recipe, we're using Fermented Black Beans (douchi) as the main flavouring. It's mainly salty, but also has a delicious nuttiness.
Course Main Course
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • 150 g Tofu Puffs cut to bite size pieces
  • 150 g Peppers cut to bite size pieces
  • 100 g Button Mushrooms cut to bite size pieces
  • 3 Small Dried Chillies (hot) cut to small pieces
  • 2 Tbsp Fermented Black Beans washed, roughly chopped
  • 1 Tbsp Garlic minced
  • 2 Spring Onions cut to 1 inch pieces
  • 1/2 cup Water
  • 1 Tbsp Soy Sauce
  • 1/2 tsp Sugar
  • Oil
  • 1 tsp Cornflour mixed with 2 Tbsp Water

Instructions

  • Heat 1 tsp oil in a pan over high heat. When the oil is hot, add peppers. Stir-fry until the skin is slightly charred and it’s half way cooked. Transfer to a plate.
  • In the same pan, heat 1 tsp oil over high heat. When the oil is hot, add mushrooms. Stir-fry until half way cooked. Transfer to a plate.
  • Still using the same pan, heat 1 Tbsp oil over medium heat. Add garlic + dried chillies + fermented black beans. Fry until fragrant.
  • Add tofu puffs. Stir-fry briefly. Then add ½ cup water + light soy sauce + sugar.
  • Stir-fry until a little bit of water is left. Add peppers + mushrooms. Mix well.
  • Make a slurry from cornflour + water mixture. Pour over the top. Mix well. Then add spring onions, and stir-fry until it’s just cooked but still crisp.
  • Serve immediately

Video

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.

Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.

In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.

Here’s how you put it together:

Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl.

Set aside.

Heat oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.

Add the chilli oil to the sauce mixture from earlier.

Bring a large pot of water to boil over high heat. Add salt.

Add enoki mushrooms. Blanch for 15 seconds.

Transfer to a plate.

Using the same pot, bring the water back to a boil.

Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds.

Transfer to a bowl of cool water.

Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl.

Repeat with the remaining tong ho.

In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.

Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts.

Mix well.

Transfer to a plate.

Pour the reserved 1 Tbsp of sauce over the top.

Serve immediately.

Serve, topped with remaining sauce

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Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal. Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked. In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
Course Main Course, Salad
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 250 g Tong Ho Garland Chrysanthemum
  • 100 g Enoki Mushrooms
  • 50 g Cashew Nuts or Peanuts, roasted
  • 2 tsp Salt

Sauce

  • 1/2 tsp Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 tsp Chinkiang Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Garlic minced
  • 3 Small Dried Chillies(Hot) cut to small pieces
  • 1/2 tsp Sichuan Peppercorn crushed
  • 1 Tbsp Oil

Instructions

  • Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
  • Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
  • Add the chilli oil to the sauce mixture from earlier.
  • Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
  • Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
  • Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
  • In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
  • Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
  • Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.

Video

How to Make “Ho Fun” Flat Rice Noodles เส้นใหญ่ เหนียวนุ่ม

Makes approx 400g fresh noodles

100g Rice Flour
50g Tapioca Flour
300g Water
25g Vegetable Oil, for brushing

https://www.facebook.com/captain.coriander

100 กรัม แป้งข้าวเจ้า
50 กรัม แป้งมัน
300 กรัม น้ำสะอาด
25 กรัม น้ำมันพืช

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“Ho Fun” Flat Rice Noodles

Course None
Cuisine Chinese, Thai
Keyword Ho Fun, Noodles
Prep Time 10 minutes
Cook Time 1 hour
Servings 400 g

Ingredients

  • 100 g Rice Flour
  • 50 g Tapioca Flour
  • 300 g Water
  • 25 g Vegetable Oil for brushing

Instructions

  • Mix rice flour and tapioca flour
  • Gradually add water while stirring. Add just enough to make a think paste and keep stirring until mixed throughly. and there are no more dry bits.
    Stir in the remaining water
  • Leave for 2 hours, stirring thoroughly every 30 mins
  • Lightly brush oil on a pan
  • Setup steamer on high heat

Repeat from here

  • Place pan in steamer
  • Give the batter a vigourous stir and pour 1mm layer of the mixture on the pan
  • Wait a few seconds for the mixture to cling to the pan and then carefully tilt the pan so batter covers any gaps
  • User the back of the spoon to cover any smaller gaps
  • Cover and steam for 4 minutes
  • Remove for heat. Place on an upturned bowl for easy rotate. Leave to cool for 2 minutes
  • Brush the noodle sheet genoursly with oil
  • Loosen the edges on the noodle sheet
  • Brush oil on plate where noodles will rest or the previous noodle layer
  • Peel noodle sheet from the pan and place on oiled plate
  • Remove left over noodle sheet from the pan
  • Repeat

Video

Indian Cauliflower, Carrots, and Peas

Recipe adapted from Simple Indian cookbook by Atul Kochhar

Serves: 2

What you need:
  • 300g Cauliflower, cut into small florets
  • 100g Carrots, diced
  • 100g Frozen peas
  • 2 Tbsp Oil
  • 1 tsp Black mustard seeds
  • A pinch Asafoetida (hing)
  • 2 Green chillies, slit
  • 1/4 tsp Cumin powder
  • 1/4 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilli powder
How to put this together:
  1. Blanch carrots with boiling water for 3 mins, drain.
  2. Blanch frozen peas with boiling water for 3 mins, drain.
  3. Heat oil on low heat, add mustard seeds + hing
  4. When the mustard seeds start to splutter, add green chillies + cauliflower florets + 1/2 tsp salt
  5. Cover and cook on low heat until the stems are soft, about 10 mins. Give them a toss every few mins.
  6. Add carrots + peas + cumin powder + coriander powder + turmeric powder + chilli powder. Mix well.
  7. Cover and cook for 5-10 mins more. Add a splash of water if it’s too dry.
  8. Taste & season with salt.
  9. Serve immediately

Chickpea and Fennel Salad

Serves: 2 as a side dish

What you need

  • 75g Dried chickpeas, soaked overnight with a pinch of baking soda (or 400g tines cooked chickpeas, rinsed)
  • 1 bulb Fennel, trim off the top, bulb thinly sliced
  • 1 clove Garlic, minced
  • A squeeze lemon juice
  • 2 tsp Red wine vinegar
  • 2 Tbsp Olive oil
  • 4 Cherry tomatoes, halved (or Sicilian marinda tomatoes, or Black Iberico tomatoes, quartered)
  • Small bunch Flat-leaf parsley leaves, roughly chopped
  • Salt & Pepper

How to put this together

  1. If using dried chickpeas, drain & rinse under cold water. Add to a pot with water, bring to boil, then simmer for 1 hour, or under soft & tender. Drain, season with salt & pepper. Set aside.
  2. Mix together garlic + lemon juice + red wine vinegar + olive oil. Taste & season with salt & pepper.
  3. Add chickpeas + fennel + tomatoes + parsley. Toss well. Taste & season.
  4. Serve warm

Spaghetti alla Puttanesca (Vegetarian)

If you’re not big eaters, you can probably go with the usual 80g dried pasta per person, and serve with a side of salad.

Serves: 2

What you need:
  • 200 g Spaghetti
  • 3 Tbsp Olive oil
  • 2 large Garlic cloves, thinly sliced
  • 1-2 Dried chillies, cut into small pieces
  • 200 ml Canned tomatoes, blended until smooth
  • 2 Tbsp Tomato puree
  • 20 Black olives, pitted for easy eating, but we prefer to buy ones with pits and leave them in.
  • 1 Tbsp Capers
  • Salt
  • Sugar
How to put this together:
  1. Heat oil in a pan on low heat, add garlic. Fry gently until fragrant. Make sure it doesn’t brown.
  2. Add dried chillies. Fry gently until fragrant.
  3. Add tomatoes + tomato puree + olives + capers. Simmer gently for 10 mins. The sauce should have a thick jammy consistency.
  4. Season with salt + sugar. Taste. Do NOT make it too salty as the pasta will be cooked in salted water.
  5. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  6. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  7. Bring the sauce back up to simmer, add pasta to the sauce with some pasta water. Mix well.
  8. Serve immediately.

Mushroom Biryani (Vegan)

Adadpted from this recipe: http://www.vegrecipesofindia.com/mushroom-biryani-dum-mushroom-biryani

Serves: 2

For rice:
  • 1 cup Basmati rice, washed 3 times, and soak in water for 20 mins
  • 1 Bay leaf
  • 1 inch Cinnamon stick
  • 3 Green cardamom
  • 2 pieces Mace
  • 2 tsp Salt

For mushroom curry:

  • 200 g small white mushrooms, quartered
  • 1 inch Cinnamon stick
  • 1 tsp Black cumin (shah jeera)
  • 4 Black peppercorns
  • 3 Green cardamom
  • 1 Bay leaf
  • 2 pieces Mace
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • 200 ml Coconut milk
  • 1-2 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1 tsp Coriander powder
  • 1/2 cup Fried onions, crushed
  • 4 Tbsp Oil

For layering:

  • 4 Tbsp Fried onions
  • A pinch of saffron, soaked in 2 Tbsp hot water
How to put this together:
  1. Start by making the mushroom curry : heat oil in a pan on medium heat. Add cinnamons tick + black cumin + peppercorns + cardamom + bay leaf + mace. Fry until fragrant.
  2. Add garlic + ginger. Fry until fragrant.
  3. Add mushrooms. Saute for 5 mins.
  4. Add chilli powder + turmeric powder + garam masala + coriander powder. Mix well to coat mushroom pieces. Fry for 1 min.
  5. Add crushed fried onions. Mix well. Fry for 1 min.
  6. Add coconut milk. Simmer on low for 5 mins.
  7. Add 1/2 cup water. Taste & season with salt and more chilli to taste. Simmer on low for 10 mins, or until you get a thick gravy consistency.
  8. In a pot, add all the rice ingredients + water. Bring to boil. Cook until it’s half done. Drain.
  9. In a pot, start your first layer with half the mushroom curry.
  10. Second layer is half the rice. Sprinkle half the saffron water, followed by half the fried onions.
  11. Repeat with remaining mushroom curry as the third layer.
  12. Final layer is again rice, saffron water, fried onions.
  13. Close the lid. Put on low heat for 10 mins.
  14. Turn off the heat. Leave to sit, with the lid on, for another 15 mins.
  15. Serve hot.

Japanese Cotton Cheesecake (ชีสเค้กญี่ปุ่น)

Light & fluffy cheesecake

Adapted from this recipe : http://www.craftpassion.com/light-japanese-cheesecake/

What you need

  • 180 g Philadelphia cream cheese (full fat), diced
  • 4 Egg yolks
  • 100 g Caster sugar (divided into 2 x 50g portions)
  • 45 g Butter, diced
  • 70 ml Milk (full fat)
  • 1 Tbsp Lemon juice
  • 40 g Plain flour
  • 15 g Cornflour
  • 1/8 tsp Salt
  • 4 Egg whites
  • 1/4 tsp Cream of tartar

How to put this together

  1. Line the bottom of 8″ round cake tin (with removable base). Line the sides with another strip of baking paper.
  2. Water-proof the base by wrapping the bottom bits with tin foil
  3. Preheat oven to 200 C
  4. In a double boiler, gently heat the cream cheese + butter + milk until smooth, continuously whisking to remove lumps.
  5. Take off heat.
  6. Add 50g caster sugar. Whisk to mix.
  7. Add egg yolks, one at a time. Whisk to mix.
  8. Add salt + lemon juice. Whisk to mix.
  9. Sift in plain flour + corn flour. Whisk to mix, removing lumps.
  10. In a clean bowl, add egg whites. Beat on low speed until foamy.
  11. Add cream of tartar, and beat at high speed until the bubbles are small but still visible.
  12. Gradually add the remaining 50g caster sugar. Continue to beat at high speed until you get soft peaks
  13. Boil a pot/kettle of water
  14. Fold the egg whites into the mixture, 1/3 at a time, each time incorporating them gently with metal wire whisk.
  15. Pour the batter into the pan. Smooth the surface with spatula.
  16. Tap it firmly on the counter a few times to release bubbles.
  17. Put the cake tin in a larger tray, fill it with hot water. Bake in the water bath at the bottom-most rack at 200 C heat for 16 mins.
  18. Lower the heat to 140 C and bake for 20 mins (let the oven temperature drop gradually by itself)
  19. Turn the oven off and leave the cake in there for another 20 mins (let the oven temperature drop gradually by itself)
  20. Leave to cool in the pan for 10 mins.
  21. Carefully remove the base, and peel off baking paper from the sides.
  22. Leave to cool completely, then chill.

Chocolate Chip Soft Cookies (คุ้กกี้นิ่ม)

Recipe adapted from The Hummingbird Bakery Cookbook

The cookies are soft & chewy & amazing. Use good quality chocolate chips – it makes a big difference!

Makes: 12 large cookies

What you need

  • 110g Butter, at room temperature
  • 170g Soft dark brown sugar (original recipe asks for soft light brown sugar, but I didn’t have any)
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 200g Plain flour
  • 1/8 tsp Salt
  • 1 1/2 tsp Baking soda
  • 110g Dark chocolate chips (good quality)

How to put this together

  1. Preheat oven to 170 C
  2. In a stand mixer, using paddle attachment on medium speed, cream together butter + soft dark brown sugar until light & fluffy. About 8 mins. Make sure to scrape down the sides of the bowl.
  3. Add egg + vanilla extract. Mix well on medium speed.
  4. Turn mixer on low speed. Add flour + salt + baking soda. Mix well until you get a smooth dough. Don’t over-mix!
  5. Add chocolate chips. Mix briefly.
  6. Divide the mixture up into 12 equal portions (approx. 53-55g per portion)
  7. Line a baking tray with baking paper.
  8. Put 6 cookie dough portions on the tray. Make sure they’re well spaced apart, as they will flatten out and spread
  9. Baking for 10-12 mins, or under gold brown around the edges and the shape is flat-ish.
  10. Leave the cookies to cool on the tray for a few mins, then transfer to a wire rack to cool

Eggplant Indian Curry

Roasted eggplants has lovely smokey flavour to it. Delicious.

What you need

  • 2 servings portion Basic Indian Curry Sauce (i.e. half the recipe from here)
  • 1 large Eggplant
  • Oil
  • 1/2 cup Frozen peas
  • Salt to taste

How to put this together

  1. Heat oven to 230 C
  2. Line baking tray with foil. Brush eggplant (whole) with oil. Roast for 30 mins.
  3. Soak frozen peas in boiling water
  4. In a pot, heat Basic Indian Curry Sauce with 1/4 cup water. Bring to boil, then turn the heat down to simmer.
  5. Cut open the roasted eggplant. Scoop out the soft flesh and add to the pot. Mix gently.
  6. Drain the peas and add to the pot. Mix gently.
  7. Taste & season with salt.
  8. Simmer for 10 mins. Adding water to achieve the consistency you like. I like mine quite dry.
  9. Serve immediately with chapatis

Basic Indian Curry Sauce

The key to making this sauce is to NOT rush it. You want to slowly cook the onions & tomatoes to extract flavours over low heat.

Make a large batch, and keep in the freezer

Simply re-heat the sauce with a bit of water, add meat or vegetables and simmer until cooked.

Makes: sauce for 4 servings of curry

What you need

  • 400 g Onions, chopped
  • 400 g Tomatoes, chopped
  • 4 Tbsp Oil
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • 1/2 tsp Turmeric powder
  • 5 Tbsp Coriander powder
  • 3-5 Tbsp Red chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Salt

How to put this together

  1. Heat oil in a pan, on medium heat, add onions. Fry until translucent. Do not rush this step.
  2. Add garlic + ginger. Fry until fragrant
  3. Add tumeric powder + coriander powder + red chilli powder + cumin powder. Fry until fragrant.
  4. Add tomatoes. Fry until soft.
  5. Turn the heat down to low, and cook on low heat until the mixture has a jam consistency

Easy Pandan Rice Porridge (Khao Tom Gui)

In Thailand we eat these plain congee with a massive range of dishes, from simple pickle to omelette to stir-fries.

Serves: 3-4

1 cup Thai Jasmine Rice
3 Tbsp Sticky Rice
2 Pandan Leaves
4-6 cups Water

Note: if you don’t serve it immediately the rice will continue to absorb water. This is absolutely fine. Just add more hot water and stir to mix it all up before you serve.

Seitan Rendang (Vegan)

The texture of seitan in this is quite soft & sponge-y. It would be better if it’s firmer. However, the gravy flavour is super yummy.Serves: 4

What you need

  • 125g Dried seitan cubes (roasted gluten)
  • 10 cloves Garlic
  • 5 Shallots
  • 15 Dried red chilli, soaked in hot water to soften
  • 4 Candle nuts, pan roasted
  • 3 slices Galangal
  • 1 inch Ginger
  • 1 inch Fresh turmeric
  • 2 stalks Lemongrass, using only the bottom part (white bits), sliced
  • 5 T Oil
  • 2 inch Cinnamon stick
  • 5 Cloves
  • 3 Cardamom
  • 3 Star anise
  • 5 Bay leaves
  • 5 Kaffir lime leaves
  • 10 Curry leaves
  • 1/2 tsp Coriander powder
  • 1 1/2 tsp Chilli powder
  • 400 ml Coconut milk
  • 1 cup Water
  • 3 Tbsp Kecap Manis
  • 1 tsp Salt
  • 1 1/2 tsp tamarind juice
  • 4 T desiccated coconut, pan roasted

How to put this together

  1. Cut dried red chillies and soak in hot water to soften
  2. In food processor (I use magic bullet), blend together garlic + shallots + chillies + candle nut + galangal + ginger + turmeric + lemongrass
  3. Heat oil in pan on low to medium heat
  4. Add cinnamon stick + cloves + cardamom + star anise, fry until fragrant
  5. Add paste from step 2. Fry until fragrant
  6. Add bay leaves + kaffir lime leaves + curry leaves + coriander powder + chilli powder. Fry until fragrant.
  7. Add dried seitan. Mix well to evenly coat the pieces.
  8. Add coconut milk + water + kecap manis
  9. Bring to boil.
  10. Cover and cook for 20 mins, stirring every 5 mins
  11. Add salt + tamarind juice.
  12. Taste & season.
  13. Continue to cook (uncovered) to reduce the gravy until the sauce is thick
  14. Add desiccated coconut. Mix well.
  15. Serve

Thai Ka-jorn Flower Omelette (ไข่เจียวดอกขจร)

You can’t go wrong with Thai omelette. This theory only applies to Thai taste buds only, obviously. But we love omelettes.

Plain ones are best – if they’re done right. And it’s not hard to get it right – you just need a lot of oil.

Anyway, there’s a number of variation you can do with these Thai omelettes. The one in this recipe is probably not as common, but boy they’re yummy!

You can have them with rice with some sriracha dipping sauce

…or you can have them as a condiment with spicy shrimp paste dipping sauce – see recipe here

…or you can have them in Thai sour curry. Recipe is coming

Everybody, say hi to Ka-jorn flowers. Aren’t they pretty?

Serves: 2 as a side dish (or 1 as a main)

What you need

  • 2 Eggs
  • 50g Ka-jorn flowers
  • 1/2 tsp Fish sauce
  • Oil

How to put this together

  1. In a bowl, beat together eggs + fish sauce until frothy
  2. Add ka-jorn flowers. Mix well.
  3. Heat 1/2cm oil in a pan. Small pans are best for this, so you don’t have to use & waste so much oil
  4. When the oil is really hot, pour in the egg mixture
  5. Spread the flowers around so they’re not all clumped up in the middle.
  6. Turn the heat down to medium.
  7. When the bottom is a lovely light brown colour, gently but confidently flip it. There’s nothing wrong with cutting it in half and flipping it as 2 pieces instead.
  8. When the other side is also a lovely light brown colour – take off heat, and serve immediately.

Easy Shiitake Mushrooms Stir-fry (เห็ดหอมสดผัดซีอิ๊ว)

Easy to make, and so satisfying.
Serves: 2
What you need:
  • 250g Fresh Shiitake mushrooms, cut into bite size
  • 2 Spring onions, sliced
  • 1 Tbsp Oil
  • 2 Tbsp Soy sauce
  • 2 tsp Sesame oil
How to put this together:
  1. Heat oil in a pan
  2. Add mushrooms. Stir fry until they wilt slightly.
  3. Add soy sauce. Taste & season.
  4. When mushroom is almost cooked, add spring onions. Drizzle sesame oil.
  5. When mushroom is fully cooked, take off heat.
  6. Serve immediately.
Print

Easy Shiitake Mushrooms Stir-fry

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Mushroom, Shiitake
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients

  • 250 g Fresh Shiitake mushrooms cut into bite size
  • 2 Spring onions sliced
  • 1 Tbsp Oil
  • 2 Tbsp Soy sauce
  • 2 tsp Sesame oil

Instructions

  • Heat oil in a pan
  • Add mushrooms. Stir fry until they wilt slightly.
  • Add soy sauce. Taste & season.
  • When mushroom is almost cooked, add spring onions. Drizzle sesame oil.
  • When mushroom is fully cooked, take off heat.
  • Serve immediately.