Learn about Martha’s Vineyard Mycological, Chilmark’s own shiitake mushroom growing operation in Shiitake Mushrooms: Turning Wood Into Food
This classic stir fry becomes a healthy weeknight dinner treat with protein-packed and medicinal MVM mushrooms. You can also add sautéed tofu or tempeh, if desired, or substitute other seasonal veggies like napa cabbage or baby bok choy. My game plan: I make the sauce and rice first, then stir fry the vegetables. Serves 2 to 3.
Stir Fry Sauce
1 clove garlic, minced
1 Tbsp. fresh ginger, peeled and minced on a microplane or ginger grater
3 Tbsp. soy sauce
½ cup water
2 tsp. cornstarch
1 Tbsp. mirin or rice cooking wine
2 Tbsp. packed brown sugar
½ tsp. gochujang, sriracha, or hot sauce
1 Tbsp. dark sesame oil
- Put the minced garlic and grated ginger in a small bowl and set aside. In another small bowl, whisk together the soy sauce, water, cornstarch, mirin or rice cooking wine, brown sugar, and something spicy hot. Set aside. In a small or medium saucepan, heat the oil on low and add the garlic and ginger and sauté for less than a minute. Add the liquid ingredients and bring to a boil. Reduce the heat and mix occasionally until thickened, 4 to 5 minutes. If it’s too thick, simply add a bit more water. Set aside while you stir fry vegetables.
Vegetables for The Stir Fry
1 Tbsp. sesame, coconut, or olive oil, or more if needed
½ head broccoli, about 4 cups, cut into small florets that will cook quickly
1 red or yellow pepper, very thinly sliced
1 cup snap peas, strings removed and tough ends clipped
1 carrot, peeled and cut into matchsticks
2 cups (or more) fresh shiitake mushrooms, stems removed, sliced
- Heat your largest, thick skillet or wok on medium high heat. Add the oil, broccoli, pepper, snap peas, carrot and mushrooms, and using tongs, constantly move the veggies – stir fry – until the vegetables are crisp tender, 5 to 7 minutes. If the heat seems too high, reduce. Mix in the sauce and serve over rice.
NOTE: To Make Coconut Jasmine Rice: Combine 1 cup Jasmine rice with 2 cups water in a medium saucepan with two pinches of salt. Bring to a boil, reduce to low, cover and cook 10 to 12 minutes. Let sit 5 minutes. Mix in a little butter and coconut oil to taste using a fork to break up any clumps of rice.