Teriyaki (ish) Mushrooms Stir Fry Recipe
These quick and easy teriyaki mushrooms feature a combination of Portobello and Shiitake mushrooms and are quickly stir-fried in a simple homemade sauce... when I say quick, they can be cooked and prepared in under 20 minutes.
Servings 2 Servings
Calories 307kcal
Ingredients
For the Teriyaki Sauce:
- 3 tablespoon Light Soy Sauce
- 2 tablespoon Shaoxing Rice Wine
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 tablespoon Dark Brown Sugar
- ⅛ teaspoon MSG
For the Mushrooms:
- 350 g Mushrooms, 12oz I use a mix of Shiitake and Portobello mushrooms
- 1 Large Red Onion 250g
- 4 Garlic Cloves
- 30 g Ginger 1 Thumb-Sized Piece
- 2 tablespoon Cooking Oil
- Spring Onions Sliced for garnish
Instructions
- Mix the light and dark soy sauces in a bowl with the Shaoxing wine, Chinkiang vinegar, dark brown sugar and MSG in a bowl and set aside.
- Cut the mushrooms into 5mm (¼) thick slices. If you are using shiitake mushrooms, discard any woody stems.
- Top and tail the red onion, cut it in half and then peel it. Cut each half into 4 wedges.
- Peel and slice the garlic cloves as thinly as you can.
- Peel the ginger, then slice it into batons as thinly as you can.
- Heat a wok over a fiercely high heat, and when it begins to shimmer, add the red onion wedges and stir-fry for 90 seconds.
- Throw in the garlic and ginger and stir-fry for 30 seconds.
- Add the mushrooms and stir-fry for another 3-4 minutes.
- When the mushrooms have softened, push them to the side of the pan, pour the prepared sauce into the base of the wok, and when the sauce begins to bubble, bring the mushroom mix back into the wok and cook for a final minute or 2.
- Garnish with the spring onions when serving.
Video
Nutrition
Serving: 1 | Calories: 307kcal | Carbohydrates: 34g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 2085mg | Fiber: 6g | Sugar: 16g
