Stir-Fried and vegetables
Just about any kind of mushroom or vegetable works for this recipe. The important thing to consider is which ones take longer to cook. Be sure to cut the mushrooms and vegetables into (more or less) equal pieces so they stir well in the pan and cook evenly.
Ingredients
- ½ cup dry shiitakes, rehydrated
- ¼ cup dry black Chinese mushrooms, rehydrated
- 2 cups fresh mushrooms of your choice
- 1 red bell pepper
- 12 scallions
- ¼ bunch Swiss chard
- 2 tsp onion flakes
- ½ tsp pepper
- 1 Tbsp arrowroot powder
- 4 Tbsp coconut oil or duck fat
- Salt, to taste
- 1 Tbsp coconut aminos or 1 tsp fish sauce
- 3 Tbsp olive oil
Method
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1
Drain soaked shiitakes and save water. Remove stems and cut into quarters.
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2
Drain black mushrooms and discard water.
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3
Slice or chop the other mushrooms to your preference.
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4
Slice bell pepper into thin strips. Cut scallions into 1-inch pieces. Cut Swiss chard stems into 1-inch pieces and chop leaves.
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5
Grind spices.
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6
Stir arrowroot powder into ¾ cup of the shiitake soaked water.
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7
Heat a cast-iron pan or work on medium. Pour the oil when the pan is hot, add shiitakes and stir-fry until they begin to change color, about 1½ minutes.
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8
Add other mushrooms and spices. Salt. Stir-fry for 1-2 minutes more. If the pan dries out during cooking, add a few spoonfuls of water or white wine to make some steam.
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9
Add bell pepper, scallions and chard stems. Cook for 2 minutes more, stirring occasionally. Add chopped leaves. Cook for 1 minute.
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10
Remove pan from heat. Stir the shiitake water/starch mixture well and pour into the pan along with the coconut aminos. Return pan to the heat, stirring continuously until the sauce begins to thicken and coat the vegetables.
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11
Pour onto a large plate immediately to stop the cooking. Drizzle with olive oil.
