Chinese Mushroom Stir-Fry

Chinese Mushroom Stir-Fry

Mushroom Love

Next to Potatoes, I love mushrooms and Chinese Mushroom Stir-Fry naturally tops the list of my favourites. As you all know by now, my recipes are always easy, full of colour and flavours. Compared to potatoes, Mushrooms too, blend with everything. Any veggies you pair it with it tastes top class.

What is Stir-Fry

Firstly, let me tell you that stir-frying was first developed in China. This cooking method worked efficiently on a simple brick stove. The round-bottomed wok fitted perfectly over the oven hole, capturing the heat capably. Oil and chopped food were stir-fried and tossed in the pan, cooking it in a few minutes thus saving on costly fuel. I love everything crunchy and crispy and I love stir-fry. What is a Stir-fry? Stir-frying is a fast way to cook by turning up the heat, making everything sizzle. Once the veggies are all in the pan, they need to be stirred, flipped or tossed to prevent them from burning.

Be Size-Wise

Certainly, all chopped vegetables should be of similar shape and size. If you have uneven sizes they will cook unevenly. Most vegetables cut into inch sized squares or thin, bite-sized pieces are perfect and mushrooms with high moisture content are great, so are, zucchini, squash and bell peppers. Thicker vegetables can be blanched before stir-frying. Actually, it is simply tossing bite-sized pieces of food in hot oil in a wok with the heat on high. The prep time takes time but the cooking time is just 5 minutes. Essentially, the Vegetables remain crisp and bright coloured.

Stir-fry is fast to cook

Stir-frying truly suits hectic lifestyles and health-conscious palates. Food is cooked in a flash, vegetables maintain their colour and quality. The high heat sears food fast and conserves the natural juices. Actually, if you are eating healthy it should also be delicious, isn’t it? Stir-frying proceeds at a fast pace and demands total attention. The total cooking time may only be five or so minutes, which doesn’t allow time Stir-frying doesn’t give you time to prepare ingredients whilst cooking so it’s best to chop, measure and keep ingredients near the wok. You should even have your serving dish ready and only then turn on the heat.

What do you need for stir-frying?

You just need a wok and a broad spatula for stir-frying. A wok is like a big, wide and deep bowl with sloping sides. If you don’t have a wok, a deep Indian Kadai with sloped sides can be used. Choose a vessel that conducts heat nicely. A wide spatula that easily runs down the wall of the wok or kadhai. A lid to cover if you need a little extra cooking would finish the requirements of stir-frying cooking.

Usually, the recipe for stir-fries is very simple and easy to follow. Nevertheless, I add a bit of my own touch, like adding some fresh garlic chives at the end to garnish. Spicy and Audacious this Chinese Mushroom Stir-Fry is a great topper for the Mushroom Fried Rice, I posted the other day. Stir-fry can be eaten to heart’s content without any guilt since its low calorie and fabulously nutritious.

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Chinese Mushroom Stir-Fry
Print Recipe
I love mushrooms and this Chinese Mushroom Stir-Fry naturally tops the list of my favourites. As you all know by now, my recipes are always easy, full of colour and flavours. Like potatoes, Mushrooms blend with everything. Any veggies you pair it with it tastes top class.
Servings Prep Time
4 persons 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 persons 20 minutes
Cook Time
10 minutes
Chinese Mushroom Stir-Fry
Print Recipe
I love mushrooms and this Chinese Mushroom Stir-Fry naturally tops the list of my favourites. As you all know by now, my recipes are always easy, full of colour and flavours. Like potatoes, Mushrooms blend with everything. Any veggies you pair it with it tastes top class.
Servings Prep Time
4 persons 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 persons 20 minutes
Cook Time
10 minutes
Instructions
  1. Place a large wok or kadhai over high heat. Add the oil. Add the crushed garlic and stir before it burns. Add the chopped onions.
  2. Stir fry till translucent or pink. Now add the peppers and keep stirring.
  3. Add the mushrooms and sauté until they are almost done for about 5 minutes. Stir continuously. Add all the sauces and give a good toss.
  4. To make the gravy a little thick and add a glace, pour the cornflour.
  5. Finally, check that the veggies are just done and sprinkle the chives to garnish.
  6. Serve this Easy Schezwan Stir-Fried Mushrooms with Noodles or with Fried Rice like I did.
Recipe Notes

Like you preheat the oven, do the same for the wok for at least two minutes. A drop of water should sizzle like it does on a dosa griddle. When you add oil, rotate the wok so that the oil spreads all over.

I am a Mushroom lover and I have shared many recipes with mushroom. Check them out here   Chinese Garlic Mushrooms, Chilli Mushroom GravyKale Mushroom quiche,  Mushroom Mint Rice, Mushroom QuicheMushroom FrankieStuffed Mushroom BombsMushroom Baby Corn Stir-fry,  Mushroom Carrot Noddles,  Mutter Mushroom Curry,Baby Corn Mushroom, Hakka Noodles, And finally the Shahi Mushroom and Baby corn Biryani that I posted a few days ago.

6 thoughts on “Chinese Mushroom Stir-Fry”

  1. Firstly I love Chinese food. Secondly mushrooms are lipsmacking. And thirdly I am a fan of stir fries. What more does someone need to stop by this post.

    I loved the description about stir fries 😊

  2. Aww, everything about this recipe is fab. I love mushrooms for the crunch and versatility. I am crazy about Chinese food and I love quick recipes.

    Thanks for the explanation of stir frying. Very useful.

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