Mushroom  Stir Fry

Yield

4 people

Time

25 minutes

This vegan mushroom stir fry loaded with umami flavor and veggies makes the perfect simple weeknight meal. 

Ingredients

1 lb chopped mushrooms 1 diced red bell pepper 2 cloves garlic grated 2 tsp grated ginger root 2 bunches baby bok choy 7 oz bamboo shoots or water chestnuts 1/3 cup onion or garlic chives 10 oz whole grain ramen or soba noodles

1. Bring a medium pot of water to a boil. Blanch the boy choy for a couple of minutes until wilted then using a pair of kitchen tongs transfer to a bowl. (Place a few ice cubes on top of the bok choy to stop the cooking process and brighten up the green).

2. Cook the noodles in the same pot you cooked the bok choy. Take good care not to overcook them so they hold their shape well. Drain and rinse with ice cold water to prevent sticking.

3. Preheat a large skillet or wok and stir fry the bell pepper or broccoli in a light drizzle of sesame or vegetable oil. (Use water for oil-free WFPB & Plantricious compliance). Once the bell peppers starts to soften transfer to bowl and reserve.

4. Add the chopped mushrooms to the skillet and stir fry until softened and they start to brown. Push the mushrooms to the sides and drizzle a light drop of oil in the center. Add the garlic and ginger and sautée until fragrant, taking care not to burn the garlic. Give everything a good toss to coat.

5. Whisk all the sauce ingredients together then pour over the mushrooms.

6. Add the bell pepper (and/or broccoli florets) back into the skillet together with the bamboo shoots or water chestnuts + the blanched bok choy.

7. Add the cooked noodles to the stir fry and toss to coat in the sauce with all the veggies. Serve sprinkled with the chives or scallions, sesame seeds and red chili flakes for heat.

Thick Brush Stroke

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