Print Options:

Mushrooms and Peppers Stir-fry

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 12 min Cook Time: 15 min Rest Time: 5 min Total Time: 32 mins
Servings 2
Description

My super yummy Asian-style mushrooms and peppers stir-fry is inspired by the popular Chinese dish - twice-cooked pork. Very easy and makes a great vegan weeknight meal. 

Ingredients
  • 1/2 pound Maitake Mushrooms (1/2 lb = 225g)
  • 1/2 teaspoon salt
  • 2 tablespoons corn starch
  • 1 tablespoon oil for stir-frying (I like to use avocado oil)
  • 2 tablespoons finely chopped garlic
  • 4 spring onions - white part sliced, green part cut onto 1 inch pieces
  • 2 teaspoons Pixian broad bean paste (or chili bean paste/doubanjiang of any brand)
  • 1 teaspoon sugar
  • 1 teaspoon light soy sauce
  • 1/4 of a yellow bell pepper cut into large bite size triangles.
  • 1/4 of a red bell pepper cut into large bite size triangles.
  • 1/4 of a green bell pepper cut into large bite size triangles.
  • 1 teaspoon Shaoxing wine (chinese cooking wine)
  • enough oil for deep frying
Instructions
    Frying mushrooms
  1.  Break Maitake mushrooms into small bite-size pieces. Add salt and let it sit for about 3 -5 minutes. When the mushrooms seem a little moist on the surface, add corn starch and gently toss everything to coat the mushrooms. Start heating the deep fryer while prepping mushrooms.

  2. Deep fry mushrooms until they become a little crispy and golden brown on the edges. Do this in small batches Also drop one piece of mushroom at a time into the fryer to keep them from clumping up. 

  3. When mushrooms are fried, wait for them to cool down until it's comfortable to touch them, and separate them carefully if they're stuck together.

  4. Making the stir-fry
  5. Heat a medium-size wok or a frying pan. Add oil (any neutral stir-frying oil of your choice). When oil starts to heat up, add garlic and mix. Then add broad bean paste*/Doubanjiang, and the white part of the spring onions, and mix until the oil turns red in color. 

  6. Then add sugar and soy sauce. give them all a quick mix. Add all the bell peppers and fried mushrooms. Mix well.

  7. Add the green part of the spring onions and add the Shaoxing wine* around the wok (not directly to the food)

  8. Give a quick mix and turn off the heat. Serve warm over rice. Enjoy!

Notes
  • There are large chunks of bean pieces in bean paste and they're very salty. If you don't like to bite into these large pieces, mince them with a knife before adding the paste to the oil.
  • You can use dry sherry to substitute Shaoxing or Chinese cooking wine.
Keywords: Chinese food, Stir-fry, Vegan, Vegetarian, Mushrooms, Asian food, Wok, Maitake mushrooms, Mushroom stir-fry, Easy dinner, Vegan dinner, Spicy mushrooms