Recipe: Mushroom Medley Stirfry
Author: Bhavani Jaroff
Ingredients
- 1 lb. package of organic Brown Rice Spaghetti, cooked al dente
- 2 lbs. organic white mushrooms , cleaned and quartered
- 1 onion, cut into slivers
- 2-3 carrots, julienne
- 3 Portobello mushrooms
- 2- 8 oz. pk. of tempeh, cut into cubes
- 1 cup olive oil
- ¼ aji mirin
- ¼ cup tamari
- 2 Tbs. dark sesame oil
- ¼ cup peanuts
- 20 cloves garlic, chopped fine
- 3 scallions
- ½ bunch of broccoli
- 1 cup snow peas
- ¼ - ½ t. red pepper flakes (optional)
- ¼ cup or more of Fresh parsley or cilantro
Instructions
- In wok, sauté mushrooms on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
- In wok, sauté carrots and onions, on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
- In wok, sauté tempeh cubes on high heat, in olive oil with 4 cloves of chopped garlic, until golden brown. Add tamari, aji mirin and dark sesame oil. Add the peanuts and sautéed mushrooms back into wok.
- Add the scallions and broccoli and cook for another 3 minutes.
- Add the snow peas and cook for 1 minute.
- Add the fresh parsley or cilantro, or a mixture of both. Taste. Add more Tamari or dark sesame oil to desired taste.
Step by Step Instructions
In wok, sauté mushrooms on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté carrots and onions, on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok. 
In wok, sauté tempeh cubes on high heat, in olive oil with 4 cloves of chopped garlic, until golden brown. Add tamari, aji mirin and dark sesame oil. Add the peanuts and sautéed mushrooms back into wok. 
Add the scallions and broccoli and cook for another 3 minutes. 
Add the snow peas and cook for 1 minute.
Add the fresh parsley or cilantro, or a mixture of both. Taste. Add more Tamari or dark sesame oil to desired taste. 
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