I love a good Brekkie Burger. It’s filling, delicious and a nutritionally balanced start to the day all packed up in one convenient bun. Plus it’s pretty quick and easy to whip up on busy mornings. This is a weekly favourite in the Harding house and I hope you love it too! Health benefits I…
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.
Asian Mushroom Stir-fry
- 3 free-range or organic 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
- 60 ml tamari (¼ cup) -or coconut aminos
- 1 tbsp mirin
- 1 tsp 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.
- Re-heat by stir-frying in a wok or pan with a splash of broth or water.
- Store in an airtight container in the fridge.
Egg-free and veganReplace 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-freeChoose the coconut or liquid aminos instead of the tamari.
Garlic-freeReplace the garlic with a tablespoon grated ginger.
Onion-freeOmit the spring onion. Replace with a finely diced small chilli if you like.
Sesame-freeOmit the sesame seeds and replace the sesame oil with macadamia nut oil.
Coconut-freeCook the veggies in butter or ghee.
Gluten-freeTrue 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.
As a kid, one of my favourite takeaway meals was Chinese. It was the 70’s and Chinese food was as fancy as it got in my young world. Even though it is probably my least favourite cuisine nowadays, one dish that conjures up all sorts of childhood memories is Sweetcorn Soup.
It just so happens that this is seriously one of the easiest soups to make. Here’s how I make mine.
The bone broth, is seriously a wonderful ‘super’ food, read more about its healing potential and benefits here. The ginger and garlic are warming, immune boosting herbs. The corn is a wonderful source of fibre, antioxidants and a long list of plant-based nutrients. The egg lends a good dose of protein.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Simple Sweet Corn Soup (a nourishing twist on this favourite)
- 1 L chicken stock or bone broth (4 cups)
- 1 tsp ginger - finely grated
- 3 clove/s garlic - finely grated or minced
- 1 cob/s corn - kernels cut from the cob (as is, or minced in a food processor)
- 1 tbsp tamari
- 1 free-range or organic egg/s - beaten
- 4 spring onion/s - sliced thinly
- ¼ tsp white pepper - to taste
- Sea salt - to taste
- 1 tsp cornflour - mixed with 2 tablespoons of water (or arrowroot)
- Chicken - cooked and diced or shredded (for more protein or to make this a Chicken and Sweet Corn Soup)
- 50 g shiitake mushrooms - sliced (great for an immune boost)
- ½ bunch/s fresh coriander leaves - chopped (great detoxifier)
- 1 red chilli/s - finely sliced
- In a small pot, place your broth, ginger, garlic and corn (plus optional chicken or mushrooms) and simmer gently for 5 minutes.
- Stir in the tamari, taste and add more sea salt if required. If you would like a thicker soup, add the cornflower mix at this point and stir through well. Personally, I'm happy with a clear soup.
- With the soup at a slow simmer, stir to make a whirlpool and slowly drizzle the egg so ribbons form.
- Serve with the spring onions, white pepper (and optional coriander or red chilli).
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge or freezer.