If you like mushrooms and are craving a Chinese take-away, this is a good take-away style garlic mushroom dish. Making your own is far better as you don’t have to worry about hidden fish sauce or gluten. You can use gluten free vegan soy sauce and I like to use some Mirin for a slightly sweet taste. It tastes just as good as a take-away and will be ready in less time than it will take a take-away to deliver to your door.
I raided the fridge for any veg I could throw in the wok with the mushrooms, and I used green beans chopped and sliced radish which added a nice crunch to the dish, but you can use any you like. You can use any type of mushrooms, I used some straw mushrooms which I had delivered yesterday. I love these mushrooms, they soak up the sauce they are cooked in and pop in your mouth when eating them.
I served this dish with some steamed pak choi (or bok choi) and brown rice but it would also go very nicely with noodles. I recommend eating it straight away while it’s hot.
Chinese Garlic Mushroom Stir Fry
- 1 tbsp olive oil
- 1 medium carrot cut into 3 and sliced thinly
- handful vegetables – we used green beans and radish sliced
- 300 grams mushrooms of choice – we used chestnut and straw mushrooms
- 1 head garlic minced
- 1 thumbsize piece ginger grated
- 1 tsp mirin
- 1 tsp sesame oil
- 3 tbsp gluten free soy sauce or tamari
- 150 ml vegetable stock
- 1 tsp cornflour mixed with 1 tbsp water to make a slurry
- handful scallions chopped
- optional chillies or pepper to taste
- In a wok, heat the oil to a high heat.
- Add the carrots and other firm vegetables and fry for 2 minutes.
- Add the mushrooms and continue to stir fry for a further 3 minutes.
- Stir in the garlic, ginger, mirin, sesame oil, soy sauce and stock and stir fry for 5 minutes.
- Stir in the cornflour slurry until the sauce thickens.
- Garnish with scallions and add chillies / pepper to taste if required.
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