One thing I’ve learned in my 40 something years is that life is fluid and sometimes you have to surrender to those times that go a little pear shaped. I like to be organised and efficient in my day to day life but the curve balls (which are just part of life and being a parent) leave me floundering occasionally. This is one of those weeks where I’m on the back foot.
Last week my hubby was away all week, my daughter had a heap of singing competitions/ auditions. Then on the weekend (where I’d usually regroup) we had our nephew stay which was so lovely. But it left me behind the eight ball ahead of another working week which began with two days watching my son’s district athletic carnival.
Busy times like this really highlight how much organisation is the key to eating well. They also make me really glad I have quick, healthy meals like this Asian Mushroom Stir-fry to turn to.
Without a well stocked fridge / pantry and recipes like this, I’m not sure how I’d have got by this last week. For heaps more 30 minute meal inspo, click here. I also often turn to slow cooked meals (with minimal prep time) when I’m pushed for time, click here for recipes.
Asian mushrooms are such a wonderful immune supportive food and a great source of Vitamin D too. This simple stir-fry not only tastes delicious, but truly is food as medicine.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.
- 3 free-range or organic eggs beaten
- 3 tablespoons coconut oil (or butter/ghee)
- 350 grams mushrooms (shiitake, oyster, enoki are my favourites but you can choose any you like)
- 2 cloves garlic, sliced
- 2 carrots, peeled & sliced
- 6-8 spring onions, white part, trimmed & cut into 3cm lengths
- 10-12 snow peas, halved
- 1 tablespoon black sesame seeds (optional)
- 60 ml (¼ cup) tamari (or coconut aminos)
- 1 tablespoon mirin
- 1 teaspoon sesame oil
Start with making your sauce by combining all of the ingredients together in a small bowl.
Beat the eggs in a small jug with one tablespoon of the sauce.
Heat a non-stick or cast iron pan or wok over a moderate heat and add the egg. Cook into a rough omelette and once firm, set aside and slice into strips.
Now heat the coconut oil or butter in the pan (moderate to high heat) and add the mushrooms, garlic, carrots and spring onions stirring well. If the veggies start to stick, add a little splash of water or stock.
After a couple of mins, just as the mushrooms start to wilt, add the remaining sauce, snow peas and sliced omelette.
Cook for a few more minutes stirring often.
Sprinkle with the optional sesame seeds and serve as a side dish or with rice or noodles as a main meal.
You can also serve with chilli flakes if you enjoy a little heat.
Egg-free and vegan
Replace the egg with slices of tofu and tempeh. Choose coconut oil as your frying oil.
Choose the coconut or liquid aminos instead of the tamari.
Replace the garlic with a tablespoon grated ginger.
Omit the spring onion. Replace with a finely diced small chilli if you like.
Omit the sesame seeds.
Cook the veggies in butter or ghee.
True mirin should be gluten-free (as it's made form fermented rice wine) but please clarify this with the miring you buy.