Mushroom Stir Fry

Mushroom stir fry is an easy, tasty and very healthy dish loaded with a variety of vegetables and just a little potato to keep your belly well nourished and full.

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Course: Dinner, Main Course, Side Dish

Cuisine: Chinese

Keyword: bell peppers, broccoli, carrots, mushroom, stir fry

Prep Time: 10

Cook Time: 20

Servings:

Calories: 281kcal

Equipment

1 IMUSA USA Caldero with Glass Lid and Woodlook Handles/Knob, 9-Quart. Black Stone, Wood look. This non stick pot is perfect for stir fry as your vegetables do not get burn or sticks to its surface.

Ingredients

16 ounces Mushroom
7 ounces Irish potatoes
¼ cup vegetable oil
3 ounces onion
4 ounces yellow bell pepper
3½ ounces green bell pepper
3 ounces green beans
7 ounces carrots
½ teaspoon ginger
½ teaspoon garlic
4 ounces broccoli
½ ounces parsley
1 teaspoon salt
1 tablespoon chicken bouillon seasoning

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Instructions

Wash mushrooms, allow them to strain for about 1 minute. Then place them in a pot on the stove and turn the heat on.
Add in salt, bouillon seasoning, ginger and garlic and cook for about 10 minutes (or until all the water from the mushrooms has dried up). Stir well from time to as you cook and once ready, remove the mushrooms from the pot and set aside.
Wash all the vegetables to be used and chop as desired. Also peel the potatoes and dice them in small cubes. This makes them cook at the same pace as the other vegetables that are generally softer in texture.
Pour oil into the pot and let it heat up for about a minute. Then put in onions and allow to fry for about minute. After that, put in all the chopped vegetables and stir fry for about 3 minutes.
Finally add in the mushrooms and stir fry for another 2 minutes. Turn off the heat and allow it to cool and serve.

Notes

To maximize time, while the mushrooms are cooking, go on chopping your vegetables so they can be ready by the time the mushrooms are cooked.

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