Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar (Japanese)
- 1 tablespoon water
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon arrowroot powder or cornstarch
- sea salt, to taste
- 2 tablespoons extra-virgin olive oil
- 30 g smoked bacon diced (optional, see notes)
- 2 garlic cloves, thinly sliced
- 3 green onions, sliced
- 300 g mixed mushrooms, sliced (e.g. shiitake, cremini, oyster, king trumpet)
- A generous pinch of red pepper flakes (1/8 teaspoon or more)
- 1 small head Chinese cabbage, shredded (3-4 handfuls)
To serve (optional)
- Steamed rice
- Fresh cilantro
- Sirachi sauce
Instructions
- In a small bowl, combined the soy sauce, rice vinegar, sesame oil, starch, and salt in a bowl; set sauce aside.
- Using a wok, heat the oil over medium heat. Add bacon (if using) and cook until the fat is rendered, 1–2 minutes.
- Increase heat slightly. Add the garlic and green onions; cook until softened, about 1 minute. Add the mushrooms and red pepper flakes; cook stirring often, until soft, 3-4 minutes. Add cabbage leaves; cook until wilted, 1–2 minutes. Stir in the sauce and cook about 1 minute more.
- Serve with steamed rice, garnished with cilantro and sriracha sauce if desired. Enjoy!
Nutrition
Notes
- I like to add a little smoked bacon to this recipe for the extra depth of flavor. Of course, it can be omitted for a vegetarian or vegan version. This mushroom stir-fry recipe also tastes delicious without it.
- If you like a hint of sweetness to your stir-fry than add a pinch of cane sugar or muscavado brown sugar. Alternatively, trade out the rice vinegar for Chinese rice wine (Shaoxing Win) which is often used in stir-fries.
- Jasmine rice cooks in just 15 minutes, which makes it a good choice when cooking a quick meal. Otherwise, plan in more time and prepare whole grain rice.