Stir fry is a great, quick to prepare dinner for those busy week nights. No stir fry is complete without mushrooms in our household, so this Chinese style mushroom stir fry really hit the spot.
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
Mushrooms are one of my favourite additions to stir fry, not only because of their incredible health benefits, but their umami. Umami (or savory taste) is an important concept in Japanese cooking. Foods, like mushrooms, that have strong umami flavours are idea to adding a distinct taste to stir fry.
The traditional ‘tongue map’ in which different tastes are distributed in different regions of the tongue has been proven incorrect. Most taste buds on the tongue and other regions of the mouth can detect umami taste, irrespective of their location. This makes ingredients like mushrooms all the more important for adding richness and flavour to stir fry.
The South African Mushroom Farmers’ Association understands the importance of umami and the wonderful flavor profile of mushrooms which is why they are so good at developing recipes like this Chinese style mushroom and mixed grain stir fry.
Chinese Style Mushroom Stir Fry
This is an incredibly versatile meal that can be adapted slightly to suit different dietary needs. For a low-carb version omit the grains / rice, for a meat-free meal cook it as is, or add stir fried beef or chicken strips.
- 1 egg
- 1 tspsesame oil
- 1 tsp + 1 Tbs oil
- 250g mushrooms, quartered
- ½ small red cabbage, shredded
- ½ carrot, thinly sliced into strips
- 3 spring onions, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, chopped
- 1 Tbs soy sauce
- 3 Tbs oyster or black bean sauce
- 80g frozen peas
- 60g bean sprouts, optional
- 250g mixed grains or brown rice, cooked
- Whisk the egg and sesame oil in a bowl.
- Heat a wok or frying pan over a high heat.
- Add 5ml oil and swirl to coat.
- Add the egg mixture and swirl to coat.
- Cook for 1 minute or until just set. Transfer to a board.
- Roll up and thinly slice.
- Set aside.
- Heat the oil in a wok or frying pan and fry the mushrooms for 3-4 minutes.
- Add the cabbage, carrot, spring onions, garlic and chilli.
- Stir fry for 5 minutes.
- Add the remaining ingredients and cook for 2-3 minutes.
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipes and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.