Vietnamese · Dinner
Stir Fried Mushrooms With Lemongrass
Sliced mushrooms stir-fried with lemongrass, garlic, shallot and chili in a hot wok, finished with soy sauce and lime juice. Served over jasmine rice with scallion and cilantro. Quick, aromatic, savory-sharp with citrus lift, this vegan stir-fry highlights mushroom umami.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
286Calories
9.1gProtein
12.8gFat
37.3gCarbs
7.8gSugar
4.7gFiber
875mgSodium
0mgChol
1.9gSat Fat
668mgPotassium
44mgCalcium
2.2mgIron
0mcgVitamin B12
16mgVitamin C
vegan
vegetarian
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Slice the mushrooms, mince the lemongrass core and garlic, thinly slice the shallot, chili and scallion, and chop the cilantro.
2
Heat the vegetable oil in a wok over medium-high heat until it shimmers. Add lemongrass, garlic and shallot, stirring constantly for 30 seconds until fragrant and golden at the edges.
3
Add the mushrooms and stir-fry over high heat for 4 to 5 minutes, tossing frequently so they sear and release their liquid, until the liquid evaporates and edges turn golden brown.
4
Add the chili, soy sauce and sugar to the wok and toss over medium-high heat for 1 minute until the mushrooms are glossy and evenly coated. Remove from heat and stir in the lime juice, tasting and adjusting seasoning until the balance of savory, sweet and sour feels right.
5
Plate
Spoon the mushrooms over the jasmine rice and scatter the scallion and cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mixed mushrooms
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 shallot
- 22 fresh chili
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp lime juice
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 1 1/3 cup220g cooked jasmine rice, to serve
