Today I’m making a vegetarian stir-fry.
I’m Tess and come join me as I make a Chinese mushroom stirfry. If you like
mushrooms you’re gonna love this meal. Stay tuned! (intro music) We got these beautiful
cremini mushrooms from our neighbor Scott. I have been busy making all kinds
of mushroom dishes and today I’m making a Chinese mushroom stirfry.
I’m taking a towel wiping off the mushrooms and slicing them into quarters
to keep them a nice size and bite. I’m also using some shiitake mushrooms in
this recipe. I poured some warm water over the shiitake mushrooms and let them
set for about an hour then I remove the stem and sliced. The stems tend to be a
little firm. Just a reminder that you’ll be able to find this recipe, the list of
ingredients and much more in the show more section below. I’ve also included
links where you can purchase online some of the ingredients and equipment that I
use in this video recipe. If you have a chance please check it out. Next, I’m
going to make the sauce. I have some water and I’m adding in some light soy
sauce and you can use liquid aminos, some sweet chili sauce, ketchup, can’t forget
the garlic, minced ginger and finally some sesame oil. Giving that a good mix. So let’s get started. In a large pan or
wok on medium heat I’m adding in a little olive oil, the baby Bella or
cremini mushrooms and shitake mushrooms. Cooking and stirring for four to five
minutes and you will see the mushrooms will start to give off some water. Adding
in some diced onions and red bell peppers. I kept the pieces a nice
bite size. Cooking and stirring for another two to three minutes. I love
pineapple in a stir-fry and I happen to have pineapple that needed to be eaten.
Cooking is stirring for another couple minutes. I really like the flavor and
sweetness pineapple adds to a stir-fry. You can add any vegetables that you like.
Snow peas, zucchini, carrots and celery would all be good in here. Now adding in the sauce. Giving that a
good stir. Cooking for another minute and it’s done! And it’s that easy! Serving tonight with some steamed
jasmine rice and topped with some chopped green onions and sesame seeds.
I love the mushroom flavor and texture in this stir-fry. If you like a little
heat you could add in some red chilies. You can taste the individual veggies and
the pineapple gives it a pop of sweetness. I hope you give this Chinese
mushroom stirfry a try and enjoy. If you like this recipe please hit the
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your friends and family. And until next time, Much Love!