Pink Oyster Mushroom Stir Fry with Veggies

YIELD Serves 2

TIME 30 minutes

INGREDIENTS

  • ¼ cup low sodium tamari or soy sauce

  • 2 tbsp rice vinegar

  • 2 tbsp maple syrup

  • 1 tbsp toasted sesame oil

  • 1 tbsp gochujang

  • 8 oz. pink oyster mushrooms (can substitute any oyster mushroom)

  • 4 oz. noodles

  • 1 tbsp sesame oil

  • 1 cup thinly sliced carrots

  • 6 green onions cut into 1-inch pieces

  • 1/4 red cabbage, sliced finely.

  • Toasted sesame seeds for garnish

INSTRUCTIONS

  • Mix together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang in a bowl. Set aside.

  • Remove any stemmy parts of your mushrooms, and then cut them into strips.

  • Cook the noodles according to the directions on the packet until al dente.

  • In a cast-iron pan, heat the oil over medium-high heat. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Place a paper towel on a clean plate, then put your mushrooms on top and set aside.

  • Add the carrots, cabbage, and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender.

  • Combine everything (noodles, sauce, mushrooms, and veggies) in the skillet and mix to combine. Add your mushrooms and heat everything together. Garnish with sesame seeds.

Side Dish, Oyster MushroomsDavid WellsHenosisMushroom recipe, oyster mushrooms, oys, pink, yell, white, OysterComment