One-pan mushroom stir fry

I love one-pan recipes and especially stir fries because it’s an easy way to not waste those veggies you have left in your fridge, right before they go bad.
If you love mushrooms, just like me, you’re going to love this one-pan mushroom stir fry!
It’s a bomb of flavours and packed with so many good nutritients your body needs.

It’s a very easy recipe, doesn’t need much preparation and you won’t waste too much time cooking either (although, I really enjoy spending time in the kitchen but I know not everyone does) yet it’s a super delicious dish and depending on what you have left in your fridge, you can play around with the ingredients too.
Use up what you have left in your fridge before they go bad.

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INGREDIENTS (serves 2):

  • 2 tbsp sesame oil

  • 1 tbsp ginger, grated

  • 3 cloves garlic, grated

  • 1 red onion, chopped

  • 1/2 cup shiitake mushrooms, sliced

  • 4 Oyster mushrooms, sliced

  • 1 cup green cabbage, chopped

  • 1/2 cup (frozen) peas

  • 1/2 cup cashew nuts

  • 2 tbsp soy sauce

  • 1/4 cup vegetable broth

  • 1.5 cups cooked rice

  • Pepper

  • pink Himalayan salt

  • Freshly shopped parsley (optional)

  • Sesame seeds (optional)

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INSTRUCTIONS:

  • Heat a pan over low-medium heat and add sesame oil. 

  • Once it’s hot, add onion, ginger and garlic. Saute and stir until golden brown. 

  • Add the sliced mushrooms and cabbage and (frozen) peas. Stir and cook for approx. 5-8 minutes. 

  • Add the cashew nuts and cook for an other couple of minutes. 

  • Add soy sauce, pepper, salt and vegetable broth. Stir and cook for 8-10 minutes. 

  • Then add the cooked rice and mix it all together. 

  • Transfer to a bowl and garnish with freshly chopped parsley and sesame seeds. 

Enjoy!.png