Shiitake mushrooms stir-fry
Posted in 30-minutes recipe, Chinese, Featured Articles, Japanese, mushroom, Vegetarian
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 PAGE 2 BELOW to get the recipe for Shiitake Mushrooms Stir-Fry……….
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I like the ingredients used in this dish.. simple but I can tell that the flavour is big!
Lee Mei (MCH): Yeah, it is very delish because the sauce is a great compliment to the mushrooms. 😉
I love shiitake mushrooms! Esp. with braised with oyster sauce. Yours look scrumptious!
Angie: Yes, oyster sauce is another seasoning I like to use for mushrooms. Tks. 😉
mmmm just gotta love shiitake mushrooms. their flavour’s just awesome! thanks for the recipe
Diva: Hope you will like it. 😉
I love Shiitake mushrooms!
Peachkins: They are my family’s favourite too. 😉
What stunning photos! I love the simplicity of this recipe, which happens to use one of my favorite ingredients. I’d be quite happy to eat a huge bowl of these.
Cookin’ Canuck: Tks for dropping by and your compliments. 😉
My must-have ingredient in shopping list is tomato! I do love fresh shiitake mushrooms 🙂
Tigerfish: Sometimes it is rather difficult to find red and juicy tomatoes in either wet market or supermarket. Otherwise, I will surely buy half a dozen at least. 😉
shiitake mushrooms ARE TO DIE FOR. heh.
love it braised with chicken!
Felicia: Not only shiitake but all the mushrooms ARE TO DIE FOR! 😉
Gotta agree! Simple and yet delish & healthy!! My family whips up this kind of dish quite often, too! Great for busy urban life!! =D
Pei-Lin
Pei-Lin: Oh really? I’m sure you must have enjoyed lots of great homecooked food since returning from US. 😉
A nice dish to go with rice. Simple to cook but it contains high nutrition value.
Little Inbox: Oh yes, it pairs well with rice. 😉
Lovely! Must have for CNY!
LCOM: Haven’t tried fresh ones for CNY. Maybe will try it out this coming CNY. 😉
too bad, am not a mushroom fan. 🙂
NKOTB: You’re not alone. I know some also dislike mushrooms. 😉
Look at those “big & juicy” mushroom! I am a mushroom fan too… simply delicious and healthy! 🙂
Alice: Recently, there are a lot of “jumbo” fresh shiitake mushrooms available in the wet market. Try it if you can find some. 😉
Mushroom is always our favourite in our family, especially my son. i like the fresh mushroom, however, i do find that it releases strong smell if it is not fresh, do u have any tips in getting rid of those smell or keeping them fresh?
Jacqueline: I think only Chinese and Japanese mushrooms will have this problems but not for Western mushrooms. You can blanch it slightly before cooking. To maintain its freshness, you can refer to the ‘General Info” in my cream of mushroom soup -2 post.
Braised shiitake mushrooms are my family’s favourite dish. Especially, for Chinese New year’s eve dinner, we must have a dish of them.
Christine: It’s also our custom to have braised mushrooms on CNY’s eve. 😉
I prefer fresh mushrooms to dried ones too. Love how the mushrooms are nicely coated in the sauce, so pretty =)
Noobcook: Tks. Another reason I like fresh mushrooms is because they are easily available in the supermarket and cheap as well! 😉
Mushrooms are a must-have on my weekly shopping list as well! I have introduced them to my children early because they are easy to chew on and very nutritious. I have not cooked with shiitake mushrooms much but I really like them so I’ll try your recipe soon! Just have to swing by the Asian supermarket to get all the ingredients for the seasoning!
Gaelle: Hope you will like my recipe. Happy trying! 😉
shiitake is my most fav mushroom. gr8 recipe:)
Kate: Tks! Do give it a try! 😉
Hi,
I love shitake mushrooms but always pair it up with something never on its own . going to make your hoisin chicken today, will let you know how it turned out 🙂
Peanutts: I think it is the cost that makes ppl to rethink cooking it on its own. If you can find fresh and cheap mushrooms, do give it a try. Tks for trying my chicken in hoisin sauce and hope to hear your feedback. 😉
Hi, enjoy ‘seeing’ your shitake mushroom, i’m gonna cook some tomorrow…
There is an award for you to grab from my blog, hop over to get it, will you? 😉
Homeladychef: I was about to doze off in front of the PC when receiving your comment. But your award has waken me up. You’re so nice. How can I say no? Thanks!
this mushrooms look really good, thick and must be juice with taste! 🙂
BBO: Yes, I’m drooling too when drafting this post. 😉
Thanks for the reminder, I’ve not cooked mushrooms for a long time. I like to use fresh mushrooms too and whenever I cook this (braise), I cook alot and freeze, saves me lots of time 😉
Blessedhomemaker: Freezing? Hmmm….sounds new to me. My personal preference is to braise dried mushrooms and stir-fry fresh mushrooms. 😉
simple but looks so delish. I like mushrooms esp. shiitake!!
u8mypinkcookies: Glad that you like it. It’s a healthy and nutritious dish too. 😉
Hi
Food-4-tots,
Besides 2 tbsp mirin (Japanese sweet rice wine )
2 tbsp sake (Japanese rice wine), any other subsitutes?
As it’s my first time learning to cook, i hope to use simple seasonings that are used often, so i won’t waste it.
Thanks
Mae: You can substitute sake (Japanese rice wine) with Chinese cooking rice wine. For mirin, I suggest that you keep a bottle in your pantry as it is very handy. If you do a search on my blog, you will find some recipes using mirin. Hope it helps. 😉