Mushroom stir fry with rice, my favourite recipe when l want something nutritious and delicious without spending too much time in the kitchen. A great under 30 minute dinner idea. Vegetarian and vegan friendly.
Nothing can beat a good stir fry, you really can’t go wrong with this recipe. It is that simple, even an absolute beginner in the kitchen could manage to get it right.
There is a Romanian saying that hunger is the best cook; how very true! So ditch the greasy Chinese take away and get your wok ready, tonight we are having Chinese, cooked the proper way.
Any vegetable can go in, really, but since l have some sort of preference for mushrooms and peppers, they had to go in this time. delicious does not even begin to describe how good this was, l loved it. And so did my partner, although his initial reaction was: Chinese again?
Yup, l do cook Chinese pretty often. And guess what, it disappears in two shakes of a lamb’s tail every single time. Have a look at these truly gorgeous Grilled teriyaki chicken or Spicy prawn noodles for some more Asian-inspired yummy stuff.
Stir fries are the obvious choice for me when I need to cook dinner quickly before I have to deal with a huge melt-down from either the ever-whinging toddler or baby. I kid you not, these girls have more energy than I would ever have!
Rice, well, good with any Asian dish I would say, it’s that kind of basic food you can always rely on, and I always have so in the kitchen. Boiling it to perfection can be tricky tough, and I have tried several methods along the years until I came up with an acceptable method.
I like the rice cooked nicely, with the grain separated, but somehow I always used to end up with mushy rice. It must have been a combination of too much water added, not great quality rice, or too high heat.
Nowadays I find that I get the best rice when the rice-water ratio is 1:1, the pan is covered with the lid from the very beginning, and the heat is on its lowest. It works so much better, and I get a so much nicer rice. Give this stir fry a try, you’ll love it!
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- 250 g closed-cup mushrooms
- 1 red pepper
- 1 yellow pepper
- a handful of fresh baby spinach
- 2 spring onions
- 3 garlic cloves
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1/2 tsp Chinese 5 spices
- 1 tsp chopped parsley
- 1 cup rice
- a pinch of salt
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To make the rice, wash it under cold water until the water runs clear.
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Add it to a pan together with 1 cup of cold water and a pinch of salt.
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Cook on a very low heat with the lid covered until the water is absorbed.
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Remove from the heat and let the pan covered with a lid for about 5-10 minutes.
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To make the stir fry, chop the spring onions and garlic cloves.
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Add the vegetable oil to the wok and heat it up on a high heat.
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Next, add the spring onions, garlic and ginger to the wok and stir for about 10-20 seconds so that the flavours can be released. Do not stir it for too long, or the garlic will become bitter.
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Chop the peppers and mushrooms, in they go to be stirred until they begin to soften a bit. Cooking them on a high heat means the colour and crunch won't change too much.
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The spinach can be added now too, along with the soy sauces, sesame oil and Chinese 5 spices.
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Stir for a further 2 minutes, then remove from the heat and decorate with chopped parsley.
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Serve with the cooked rice.
