[ad_1]
Teriyaki mushroom stir fry, a 20-minute vegetarian side dish full of crunch, sweet and salty flavours.
With a few ingredients, you can make this quick and easy mushroom recipe to serve over a steaming bowl of rice, mix it into instant noodles or as a topping to your main dishes.
What to serve with teriyaki mushroom stir fry.
- Serve over a steaming bowl of rice. here are a few rice recipes to serve the fried mushroom over.
- Meat dishes to serve with teriyaki fried mushrooms.
- Other vegetarian side dishes to serve with teriyaki mushrooms.
Best tips to make the teriyaki mushroom stir fry.
- You can use any type of mushroom to make the teriyaki stir fry but I find oyster mushrooms works best.
- The stalks of the mushroom combined with the softer part, add different textures to the stir fry.
- These oyster mushrooms also come cleaned and prepacked which means they can go straight to the cooking pan.
- Brown the mushroom first on medium-high heat so they turn golden and crispy before adding the teriyaki sauce. I like to season them with salt and chilli powder.
- You can add bell peppers, broccoli, and green beans as additional ingredients.
- Make sure to taste the teriyaki sauce and make adjustments as you go. use a low-sodium soy sauce if possible.
Utensils and appliances needed.
Chopping board and knife.
Medium-sized saucepan to make the teriyaki sauce.
Medium-sized bowl.
Large frying pan.
More mushroom recipes to try.
hot butter mushroom(fried mushrooms).
button mushroom(canned)curry with gravy.
mushroom peas masala curry(Indian recipe).
RECIPE DIFFICULTY- EASY
How to make teriyaki mushroom stir fry
The ingredients mentioned below use standard measuring cups and spoons.
2 packages of oyster mushroom(about 200g of mushrooms in a pack, reduce to one if serving for 2 people)
Salt to season
1 teaspoon of red chilli powder
1 tablespoon of minced garlic(about 2-3 cloves of garlic)
1 tablespoon of butter or oil(used only to fry until brown and crispy)
To make the teriyaki sauce
For a larger batch, use my teriyaki sauce recipe.
For this recipe use the following quantities.
2 tablespoons of low-sodium soy sauce
2 tablespoons of white or brown sugar
1/4 a teaspoon of minced garlic(about 1 large clove)
2 teaspoons of cornstarch
3 tablespoons of warm water
1 teaspoon of tomato ketchup(optional)
1/2 a teaspoon of sesame seeds
Method
Shred the larger oyster mushrooms in half. the smaller ones can be used as they are.
Place them in a bowl, and season with salt and red chilli powder so they are lightly coated. set aside.
Place a large frying pan over a low-medium fire.
Add the butter/oil and let it heat for a few seconds.
Add the mushrooms, and spread them around the pan.
Fry them until they turn golden brown in colour on both sides.
Alternate the heat between high and medium to crisp them.
The stalks of the oyster mushroom will turn visibly crispy and golden, and the flowery part of the mushroom may turn crispy at the edges.
Avoid adding extra oil as this will turn the softer parts soggy.
This would take about 10-15 minutes.
Once the mushroom is fried, place them on a stack of thick paper kitchen towels to remove any excess oil(avoid using softer kitchen paper towels as they would stick to the mushroom).
Leave the frying pan unwashed as you will be using it to assemble the mushroom with the sauce.
How to make the teriyaki sauce.
Add the soy sauce, sugar, and minced garlic to a saucepan. Add a tablespoon of water.
Heat over low heat for the sugar to dissolve.
While the sugar dissolves, add the cornstarch and warm water into a bowl.
Stir until you have a smooth liquid and add this to the mixture in the saucepan.
Stir constantly under low heat for 60 seconds or until the sauce thickens.
Taste and make necessary adjustments as per your need.
Remove the sauce from the stovetop.
Preparing the teriyaki mushrooms.
Transfer the fried mushroom to the frying pan.
Drizzle the teriyaki sauce, along with the tomato sauce(ketchup) over the mushrooms.
Toss the mushroom over low medium heat for a few minutes until they are well coated with the sauce.
Transfer the teriyaki mushrooms to a platter.
Toast the sesame seeds over low-medium heat for a few seconds and garnish.
Serve the fried mushrooms while still warm and crispy.
JOIN ME ON ISLANDSMILE YOUTUBE CHANNEL
LOVE SEAFOOD? COME JOIN ME ON MY NEW SEAFOOD BLOG
Ingredients
- The ingredients mentioned below use standard measuring cups and spoons.
- 2 packages of oyster mushroom(about 200g of mushrooms in a pack, reduce to one if serving for 2 people).
- Salt to season
- 1 teaspoon of red chilli powder
- 1 tablespoon of minced garlic(about 2-3 cloves of garlic)
- 1 tablespoon of butter or oil(used only to fry until brown and crispy)
- To make the teriyaki sauce
- For a larger batch, use my teriyaki sauce recipe.
- For this recipe use the following quantities.
- 2 tablespoons of low-sodium soy sauce
- 2 tablespoons of white or brown sugar
- 1/4 a teaspoon of minced garlic(about 1 large clove)
- 2 teaspoons of cornstarch
- 3 tablespoons of warm water
- 1 teaspoon of tomato ketchup(optional)
- 1/2 a teaspoon of sesame seeds
Instructions
Shred the larger oyster mushrooms in half. the smaller ones can be used as they are.
Place them in a bowl, and season with salt and red chilli powder so they are lightly coated. set aside.
Place a large frying pan over a low-medium fire.
Add the butter/oil and let it heat for a few seconds.
Add the mushrooms, and spread them around the pan.
Fry them until they turn golden brown in colour on both sides.
Alternate the heat between high and medium to crisp them.
The stalks of the oyster mushroom will turn visibly crispy and golden, and the flowery part of the mushroom may turn crispy at the edges.
Avoid adding extra oil as this will turn the softer parts soggy.
This would take about 10-15 minutes.
Once the mushroom is fried, place them on a stack of thick paper kitchen towels to remove any excess oil(avoid using softer kitchen paper towels as they would stick to the mushroom).
Leave the frying pan unwashed as you will be using it to assemble the mushroom with the sauce.
How to make the teriyaki sauce.
Add the soy sauce, sugar, and minced garlic to a saucepan. Add a tablespoon of water.
Heat over low heat for the sugar to dissolve.
While the sugar dissolves, add the cornstarch and warm water into a bowl.
Stir until you have a smooth liquid and add this to the mixture in the saucepan.
Stir constantly under low heat for 60 seconds or until the sauce thickens.
Taste and make necessary adjustments as per your need.
Remove the sauce from the stovetop.
Preparing the teriyaki mushrooms.
Transfer the fried mushroom to the frying pan.
Drizzle the teriyaki sauce, along with the tomato sauce(ketchup) over the mushrooms.
Toss the mushroom over low medium heat for a few minutes until they are well coated with the sauce.
Transfer the teriyaki mushrooms to a platter.
Toast the sesame seeds over low-medium heat for a few seconds and garnish.
Serve the fried mushrooms while still warm and crispy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
OXO Good Grips 3-Piece Wooden Spoon Set
-
ESLITE LIFE Deep Frying Pan with Lid Nonstick Saute Pan with Granite Coating, 11 Inch (5 Quart)
-
Bamboo Cutting Board Set with Juice Groove (3 Pieces) – Wood Cutting Boards for Kitchen, Wood Cutting Board Set, Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables
-
Chef Knife PAUDIN N1 8 inch Kitchen Knife, German High Carbon Stainless Steel Sharp Knife, Professional Meat Knife with Ergonomic Handle and Gift Box for Family & Restaurant
-
Kitchen Shears, iBayam Kitchen Scissors Heavy Duty Meat Scissors Poultry Shears, Dishwasher Safe Food Cooking Scissors All Purpose Stainless Steel Utility Scissors, 2-Pack (Black Red, Black Gray)
-
WObell Meat Thermometer for Kitchen Cooking Digital Instant Read Food Thermometer for Candy Oil Deep Frying Baking Outdoor Cooking Grilling BBQ Smoker Thermometer with Backlight and Magnet
-
Fullstar Vegetable Chopper – Spiralizer Vegetable Slicer – Onion Chopper with Container – Pro Food Chopper – Black Slicer Dicer Cutter – 4 Blades
-
Mueller Multi Blade Adjustable Mandoline Cheese/Vegetable Slicer, Cutter, Shredder with Precise Maximum Adjustability
-
OXO Good Grips Etched Ginger & Garlic Grater, Green,us:one size
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 117Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 821mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
With you in mind, each recipe on this blog has been written with great care and love to the best of my ability.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes, or online groups which will affect me as a food blogger and the growth of this blog.
I would appreciate it if you only shared the link rather than the full recipe.
[ad_2]
Source_link
