Exotic mushrooms stir fry - whenever it calls for quick dinners

Stir-Fry is one of the most popular Chinese dishes.  It is loaded with delicious ingredients like chicken, noodles, bell peppers, broccoli, mushrooms and more colourful vegetables. For me stir fries are the easiest and tastiest way to use up whatever produce you have on hand. 
Just serve it along with some grilled chicken breast or pan seared salmon and you have a seriously hearty and nutritious meal.

Enoki Mushrooms

Mushrooms are a common form of fungus. They grow all over the world in woods or grassy areas where there is plenty of moisture. They vary in colour and shape. The most commonly grown type, the button mushroom. 
These are sometimes considered the true mushrooms.

A mushroom is neither a fruit nor a vegetable; technically mushrooms aren’t even plants. They are a special type of fungus—a notion that puts some people off. If you don’t mind the fungus part, though, mushrooms are a great addition to a healthy diet—not to mention totally delicious.

Shimeji Mushrooms - brown & white

There are many different types of edible mushrooms, everything from Japanese shiitake and enoki to Italian porcini to the common white button mushroom and the ever-popular portabella. The various kinds of mushrooms all have different flavors, shapes, and textures—which is fun for culinary types like me. Most mushrooms are good sources of B vitamins, iron and other minerals. Best of all, mushrooms contain antioxidants that are not deactivated or destroyed by cooking.




This sauteed exotic mushroom stir fry recipe has been on my list of my favourite recipes to post since I started this blog, I don’t know what took me so long to share it but I’m finally doing it! 

All you will need is one wok or a skillet, and all of the ingredients listed below.
This is such an easy recipe to make, has so many great flavors, and is so comforting on any day!
  

Ingredients:

1 cup  Enoki Mushrooms
1 cup Shimeji Mushrooms
Green Zucchinni (sliced in half rounds)
Yellow Zucchinni (sliced in half rounds)
Leeks (thinly sliced rings)
Bakchoy Leaves (blanched)
Broccoli florets (steamed)
Sweet corn kernels (cooked)
Garlic cloves 5-6 finely chopped
Spring onions chopped
1 Tbsp Red Chilli Sauce
1 Tbsp Soya Sauce
1 tsp vinegar
Salt and Pepper to taste

Method:

Fresh mushrooms tend to have a lot of dirt stuck to them, so they require cleaning before cooking. 
Do not soak mushrooms in water to loosen the dirt. Because of their porous texture, they will absorb the liquid, turning them into bloated, muddy-tasting vegetables. 
Instead, brush off dirt with a soft brush or a damp paper towel. 

Boil the mushrooms separately, for 10-15 mins each.

Heat oil in a wide frying pan or a wok. 
Add in the chopped garlic and leeks; and saute till it releases its flavour.
Add the mushrooms and saute till it is almost dry. Then add in the green & yellow zucchinis and broccoli florets.
Once all of them are cooked and there is almost no water content left, add in the the chilli sauce, soya sauce and vinegar.
Season well with salt & pepper according to your taste.


Delicious dinner made in no time!

along with Pan Seared Salmon - my favourite combination