SunRice Recipe
Poh's Modern Mushroom Stirfry
I call this a modern mushroom stir fry because it’s not typically Asian in its approach but so delicious and easily modified for vegos and vegans. Seeing as we are going meatless, I love serving this with SunRice Koshihikari rice because it adds extra bite and texture.
5
min prep
20
min cook
25
min total
Method
1
Cook SunRice Koshihikari rice following packet instructions
2
Combine oil and mushrooms in a large frypan over a high heat. Cook until the mushrooms are caramelised. Add a little more oil, the garlic and chilli.
3
Toss to cook the garlic just a little then add the shiitake, kale and cloud ear to toss until the kale is wilted.
4
Add the oyster sauce, butter, parsley and pepper. Stir until just combined, turn the heat off and add the lemon.
5
Divide into 2 serves over hot rice and sprinkle the nori on at the very last minute.
6
Before eating mix nori through the stir fry so the seaweed flavour is infused through the dish.
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