egg

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 – and this Asian Mushroom Stir-fry recipe was born.

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.

Health benefits

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.

Ingredients

This stir-fry features a mix of enoki, oyster, and shiitake mushrooms combined with fresh garlic, carrots, spring onions, and snow peas. The simple sauce, made with tamari (soy sauce), mirin, and sesame oil, ties the dish together and adds extra flavour.

How to make this Asian mushroom stir-fry

Start by whisking together the sauce ingredients in a small bowl. Beat the eggs with a tablespoon of the sauce and cook into an omelette, then set it aside and slice into strips. Heat your pan or wok and stir-fry the mushrooms, garlic, carrots, and spring onions in your choice of cooking fat. If the vegetables start to stick, add a splash of water or stock. Once the mushrooms begin to wilt, stir in the remaining sauce, snow peas, and sliced omelette, cooking until everything is tender-crisp.

Serving suggestions and how to store

Serve the stir-fry as a side dish, or pair it with steamed rice or noodles for a complete meal. Add a sprinkle of chili flakes if you like spice. Store leftovers in an airtight container in the fridge and reheat in a pan or wok with a splash of broth or water.

Vary this Asian mushroom stir-fry to suit your needs

For an egg-free and vegan option, substitute the eggs with tofu or tempeh slices and include cashews for additional protein. Replace tamari with coconut aminos for a soy-free version. If garlic isn’t suitable, use grated ginger instead. To make it onion-free, omit the spring onions and replace them with a small, finely diced chili for extra flavor. For a sesame-free dish, omit the sesame seeds and swap the sesame oil with macadamia nut oil. Lastly, if you’re avoiding coconut, cook the vegetables in butter or ghee instead.

Print Recipe

4.84 from 6 votes

Asian Mushroom Stir-fry

This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course, Side Dish

Cuisine: Asian

Servings: 4

Author: Georgia Harding

Ingredients

• 3 egg/s -beaten
• 3 tbsp butter, ghee or coconut oil
• 350 g mushrooms -shiitake, oyster, enoki are my favourites
• 2 clove/s garlic -sliced
• 2 carrot/s -peeled & sliced
• 6-8 spring onion/s -white part, trimmed and cut into 3cm lengths
• 10-12 snow peas -halved
• 1 tbsp black sesame seeds -optional

Sauce

• 60 ml tamari (¼ cup) -or coconut aminos
• 1 tbsp mirin
• 1 tsp sesame oil

Instructions

• 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.

Serve

• 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. 

Make ahead

• Re-heat by stir-frying in a wok or pan with a splash of broth or water.

Store

• Store in an airtight container in the fridge.

Notes

Egg-free and vegan

Replace the egg with slices of tofu and tempeh and serve with rice or add in cashew nuts to form a complete protein. Choose coconut oil as your frying oil.

Soy-free

Choose the coconut or liquid aminos instead of the tamari.

Garlic-free

Replace the garlic with a tablespoon grated ginger.

Onion-free

Omit the spring onion. Replace with a finely diced small chilli if you like. 

Sesame-free

Omit the sesame seeds and replace the sesame oil with macadamia nut oil.

Coconut-free

Cook the veggies in butter or ghee.

Gluten-free

True mirin should be gluten-free (as it's made form fermented rice wine) but please clarify this with the miring you buy.

 

I hope you love this fabulous mid-week meal. Post your comments and questions below. 

teaspoon