I have a few must-have ingredients in my weekly grocery shopping list. They are mushrooms, tomatoes, eggs and tofu. Given that they are highly versatile and can be cooked in a variety of ways, I regard them as my “last minute savers” when circumstances called for whipping up a 30-minutes meal.
For mushrooms, I prefer to use the fresh ones in my cooking. Unlike the dried ones, they need no soaking and are ideal for either steamed or stir-fry dishes. It’s just perfect to a “lazy and absence-minded cook” like me. I don’t need to worry so much about no having already softened mushrooms in time for my cooking. Of course, I don’t deny the fact that dried mushrooms are still best used for braising and other rice meals (eg claypot rice, pumpkin rice and yam rice). They are more flavourful, and hence not exactly interchangeable with the fresh ones.
Compared to dried mushrooms, fresh mushrooms are always a great choice for toddlers as the texture is softer and easier to digest. It’s ideal for parents who want to introduce mushrooms into their toddlers’ diet. My suggestion is to try starting them off with some simple mushroom dishes such as mushroom soup and kiddy mushroom rice.
Today, I like to share a super-quick stir-fry dish that everyone can replicate at home even if you are a novice in cooking. The sauce used is my own concoction of teriyaki sauce, which can also be used in many other Japanese dishes like pan-fried salmon with teriyaki sauce, teriyaki chicken skew (yakitori), one-dish meal and mushroom rice.
All it takes is only 15 minutes from preparation to finish cooking up this healthy yet delicious dish. I’m sure it will sound great to those who are short of time, agreed? Hope you will like it as much as I do!
>>> Click on to get the recipe for Shiitake Mushrooms Stir-Fry……….
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