SHIITAKE MUSHROOM STIR FRY RECIPES

Steps:

• Start by making the cauliflower rice. Place the Cauliflower (1) in the bowl of a food processor and pulse a few times until they become small granules.
• Heat Sesame Oil (1 tablespoon) in a large skillet over medium heat. When hot, add the cauliflower rice and cook for 3-4 minutes just until tender. Season with Kosher Salt (to taste) and freshly ground Ground Black Pepper (to taste). Cover and set aside.
• In a small bowl, whisk the Chicken Stock (1/2 cup), Low-Sodium Soy Sauce (2 teaspoon) Corn Starch (1 teaspoon), Mirin (1 tablespoon), and Honey (2 teaspoon) (if using). Set aside.
• Sliced the Baby Bok Choy (4) crosswise into 1/2-inch slices, separating stalks and leaves.
• In your largest pan, heat the Sesame Oil (2 tablespoon) over medium-high heat.
• When hot, add the baby bok choy stalks and Shiitake Mushroom (1 pound), spreading into a single layer.
• Cook without moving until the vegetables are starting to brown on the bottom, 2 to 3 minutes. Stir and cook for 2-3 minutes more until softened slightly.
• Add the minced Garlic (4 clove), Fresh Ginger (1 inch), Crushed Red Pepper Flakes (1/2 teaspoon) , and the bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
• Pat the Shrimp (1 pound) dry and season on both sides with Kosher Salt (to taste) and freshly ground Ground Black Pepper (to taste). Add the shrimp to the vegetables and cook until just pink, about 2-3 minutes.
• Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes.
• Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add Kosher Salt (to taste) and Ground Black Pepper (to taste) as needed.
• Serve the stir-fry over cauliflower rice. Enjoy!

Steps:

• Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
• Cut green onions into 2-inch pieces, keeping white and green parts separated.
• Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
• Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.