Cooking/ Vegan

Asian Stir Mushrooms Recipe

This is seems to be a fancy dish that you order in a fancy, overpriced Asian restaurant. And while you eating it you wonder how you could prepare at home. So now you can make it by yourself!
I have been battling with my weight since Noam’s birth. Towards the end of the pregnancy, I gained a fair amount of weight (about 70 pounds but hey, who’s counting?) and no matter what I do, I’m struggle to lose it.
Every now and then I do the Detox, mainly because it is really working and I’m losing some weight.
So for the last time of the detox, I was looking for new recipes- and made up this awesome Asian mushrooms recipe.

Ingredients

  • 24 oz. of Champignon mushrooms
  • A quarter cup of date honey- or pure maple syrup (sugarless of course)
  • 5 tablespoons of soy sauce
  • 1 crushed garlic clove
  • Half a teaspoon of grated ginger
  • 1 tablespoon of Sesame seeds for decoration

Instructions

1

Put the date honey, the soy sauce, the garlic and the ginger in the pan on a high heat until boil.

2

Once it starts to bubble add the mushrooms and mix well until all the mushrooms are well covered with the sauce.

3

If the mushrooms are too big (like mine was) cut them in half before adding to the pan.

4

Reduce heat to medium heat and cook for another 7 minutes. The goal is not to overcook the mushrooms until they lose all their liquid and turn into soft. The goal is to have some more crunches inside - after soaking up the sauce.

5

Remove from heat and sprinkle with sesame seeds.

Isn’t that easy? I promise it’s taste amazing! 🍽🍄😊
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Asian Stir Mushrooms Recipe

 

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