Shiitake Stir Fry

The secret to an Asian Stir Fry is to get your Wok, Skillet, or Pan hot! You got to get as much moisture out of the Mushroom before adding any Oil or Fats. This means to dry sauté the ingredients then add butter or vegetable oil and other ingredients. You also want to go slow and not add all your ingredients at once, or your pan will simply start “steaming” the vegetables.

This is a simple stir fry dish you can easily do at home with any vegetables you have and common ingredients found around the home.

Ingredients:

1. Shiitake Mushrooms

2. Vegetables (Peppers, Onions, Leafy Greens, etc)

3. Vegetable Oil

4. Soy Sauce

5. Salt and pepper

6. Vinegar or Lemon

Additional Optional Ingredients:

1. Garlic

2. Spring Onions

3. Chili Flakes (If you want it spicy)

4. Some Sake or White Wine

5. Mirin

6. Chicken or Beef

Chef it up

The beauty of a stir fry is that it doesn’t take much to get the full flavors out of every ingredient. Julienne cut your ingredients and set them aside. While you’re cutting up the ingredients go ahead and put your Wok/Pan onto the stove you want to get it nice and hot. Once the Wok is hot, go ahead and start tossing in your mushrooms and other ingredients, make sure you don’t start steaming your ingredients by putting everything in at once. After slightly browning you’ll want to add some oil, start sautéing the ingredients with the oil and add splash of soy sauce (season to taste), few drops of fresh lemon or vinegar (this will help unlock flavors). Add a little bit of garlic or chili flakes. Alternatively, use Sake or White Wine instead of Lemon or Vinegar. You want to “POW” pan flip (this will impress your friends or family). Finish with a pinch of salt and pepper.

Summary Steps:

1. Prepare all your Ingredients (Julienne cut)

2. Get your Pan really hot and add mushrooms - do not add too much Mushrooms as it will cause them to steam rather than sauté.

3. Add Other Ingredients

4. Dry Sauté and Slightly brown all ingredients

5. Add Vegetable Oil

6. Add Soy Sauce

7. Sauté and POW!

8. Splash of Acidic ingredient (White Wine, Sake, Vinegar, or Lemon)

9. Pinch of Salt and Pepper

10. Plate and Finish with Garnishes (Spring Onions, Cilantro)

11. Serve and Enjoy!

Don’t over think or over complicate cooking, start light and add more flavors as you go. Simple dishes are often the most flavorful as they are able to highlight good ingredients. Most of the time cooking is the method of preparation and understanding how to cook something and not trying to add flavors in everywhere you can. With mushrooms it is important to get rid of as much water as possible as they are 92% water, if you don’t your dish will be a soggy mess.