Vegetable Stir-Fry Recipe With Endive & Shiitake Mushrooms
This delectable recipe combines the earthy flavors of shiitake and crimini mushrooms with the refreshing crunch of endive. The dish is brought to life by a fragrant mix of fresh ginger and garlic, with a hint of soy sauce and chili-garlic sauce adding a burst of savory umami. It's a flavorful and satisfying dish that's perfect for a quick and nutritious meal.
— Constant Cookbook
Ingredients
- 2 tsp canola oil
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 8 oz. shiitake mushrooms, sliced
- 8 oz. crimini (Baby Bella) mushrooms, sliced
- 4 heads endive, cut in half lengthwise, then sliced crosswise
- 1 tbsp plus 2 tsp soy sauce
- 3/4 tsp chili garlic sauce
Instructions
- Heat the canola oil in a large nonstick skillet set over medium-high heat.
- Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for additional 30 seconds.
- Add the shiitake and crimini mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.
- Add the endive and cook until tender, about 2 minutes.
- Stir in the soy sauce and chili-garlic sauce. Serve.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 0.25 of Stir-Fry
- Calories: 69 kcal
- Carbohydrate Content: 10 g
- Protein Content: 4 g
- Fat Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 474 mg
- Fiber Content: 3 g
- Sugar Content: 3 g
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