Stir-fried Mushrooms and Spinach: Healthy and Delicious!
Stir-fried Mushrooms and Spinach: Healthy and Delicious!
Vegan Essential! Fragrant Mushroom and Spinach Stir-fry Recipe
A delightful combination of nutritious vegetables and aromatic mushrooms! This dish is perfect for a diet or vegan meal plan, and a must-try for mushroom lovers. Enjoy a simple yet elegant meal.
Main Ingredients- 1 handful of wood ear mushrooms (dried black wood ear mushrooms)
- 1 piece of wood ear mushroom (dried white wood ear mushroom)
- 1/2 king oyster mushroom (or 1 small mushroom)
- 1 can of baby corn (young corn)
- 2-3 bunches of spinach
- 1/2 handful of julienned carrots
- 1/2 stalk of green onion
Seasoning- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1-2 Tbsp oligosaccharide (adjust sweetness)
- Pinch of black pepper
- A dash of sesame oil
- A sprinkle of toasted sesame seeds
- Salt to taste
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1-2 Tbsp oligosaccharide (adjust sweetness)
- Pinch of black pepper
- A dash of sesame oil
- A sprinkle of toasted sesame seeds
- Salt to taste
Cooking Instructions
Step 1
First, soak the dried white wood ear mushrooms (or snow fungus) in lukewarm water for about 15-20 minutes until softened. Trim the tough base and tear them into bite-sized pieces by hand. Rinse gently 2-3 times in clean water, as they can sometimes contain dirt or debris between the frills. Drain well.
Step 2
Prepare the dried black wood ear mushrooms in the same way as the white ones: soak until softened, trim the base, tear into pieces, rinse, and drain. Using both types of wood ear mushrooms adds a wonderful textural contrast.
Step 3
Drain the baby corn from the can and cut into halves if the pieces are too large. Trim the root ends of the spinach and wash thoroughly. Separate the king oyster mushrooms into strands after trimming the base and give them a quick rinse. (Tip: You can substitute spinach with bok choy or chives for a different flavor profile.)
Step 4
Heat a deep pan (a wok or a large skillet works well) over medium heat. Add the olive oil, thinly sliced green onion, and minced garlic. Stir-fry for about 1 minute until fragrant, creating an aromatic oil base. Then, add the julienned carrots and baby corn, and stir-fry for another 30-40 seconds to bring out their natural sweetness.
Step 5
Add the prepared white and black wood ear mushrooms to the pan and mix gently. Next, add the spinach and king oyster mushrooms. Pour in the soup soy sauce, regular soy sauce, oligosaccharide, and black pepper. Stir-fry over high heat for about 5 minutes until everything is well combined and the spinach is just wilted. Be careful not to overcook, as this will diminish the vegetables’ crispness.
Step 6
Turn off the heat. Just before serving, drizzle with sesame oil and sprinkle with toasted sesame seeds for a fragrant finish. The nutty aroma of sesame oil and the crunch of sesame seeds enhance the dish’s overall flavor. Adjust with salt if needed, according to your preference.
