I have been wanting to make a recipe using dried shiitake mushrooms, and finally found this recipe originally published in Shape magazine. Of course, I am putting a little twist to it using ingredients I have at home.
2 Tbsp Asian sesame oil, pure or toasted
1 1/2 cup fresh shiitake mushrooms, stems removed and sliced, or 1 cup dried mushrooms soaked in hot water for at least 30mins
1 red or yellow bell pepper (capsicum), cored and thinly sliced
1 tsp minced fresh ginger or store-bought grated ginger in a jar
1 clove garlic, minced
1/4 tsp red pepper flakes or chilli flakes
2 carrots, grated or thinly sliced horizontally
1 1/2 cups sugar snap peas or green beans, trimmed
1 cup bean sprouts
1 tsp cornstarch or cornflour
1 1/2 tsp reduced-sodium soy sauce
1 cup low-sodium vegetable broth or vegetable stock
1 cup cooked brown, wild, or white rice
1.) In a large skillet or wok, heat sesame oil over medium-high heat.
2.) Add shiitake mushrooms, bell pepper or capsicum slices, ginger, garlic, and red pepper or chilli flakes, stirring constantly so ingredients don’t burn. (If they start to brown, pour a little vegetable broth into the skillet or wok.) Continue to cook for about 5 minutes.
3.) Add carrots, snap peas or green beans, bean sprouts, and scallions or spring onions and stir fry for about 2 minutes.
4.) In a separate small bowl, stir cornstarch into soy sauce, then add mixture into the pan.
5.) Pour in vegetable broth, cook for another 2 minutes until mixture comes to a boil and starts to thicken.
6.) Serve this with rice, ramen or rice noodles.