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Shiitake Recipe

Shitake Mushroom Stir Fry

2 min read
If you're looking for a quick, flavour-packed meal that's perfect for busy weeknights, this Shiitake Mushroom Stir Fry is sure to become a favourite. Combining rich, savoury shiitake mushrooms with fresh vegetables and a deliciously aromatic sauce, this plant-based dish is packed with colour, texture and taste.

Created for Stoves by @TarasVeganTreats and cooked on the stylish Richmond Deluxe Mini Range cooker, this recipe showcases how easy it is to prepare fresh, healthy meals with impressive results. Whether you're cooking for family, friends or simply treating yourself, this easy stir fry makes the most of fresh ingredients while delivering plenty of flavour in every bite.

Ready in no time and perfect for wok cooking, it's a fantastic recipe to try at home. Fire up your cooker and enjoy bringing a little restaurant-style cooking into your own kitchen.

Ingredients

  • 300g ready to wok udon noodles
  • 200g shitake mushrooms
  • 150g cooked edamame beans
  • 3 garlic cloves
  • 3 tablespoons sesame oil
  • 3 tablespoons dark soy sauce
  • 3 medium carrots
  • 1 large bell pepper
  • 1 inch fresh ginger
  • 1 medium brown onion

  • 1 teaspoon curry powder

     

Directions

  1. Tear mushrooms into shreds & cook on ‘airfry’ mode for 15 minutes at 200°
  2. Peel & julienne the carrots, sautè in a wok using wok cradle with sesame oil alongside finely sliced onion for 8-10 minutes
  3. Add sliced pepper, garlic & minced ginger to the pan, tossing to combine every few minutes
  4. Add noodles, curry powder, edamame & soy sauce for the final 6-8 minutes of cooking time
  5. Pour soy sauce onto the mixture before turning off the heat. Stir well before serving
  6. Plate up & top with crispy mushrooms, spring onions & white sesame seeds as an optional garnish
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