This gluten-free, vegan and eggs-free Asian side dish stir-fry made of white mushrooms sautéed with sesame and ginger is a delicious lactose-free delight.
Special diets: Vegetarian | gluten-free | vegan | eggs-free | lactose-free |
️Allergens: soy | peanuts | nuts |
⏱ 29 mins – easy
🍽 4 servings – 135 kcal per serving
|
Serving
207g |
Fat
9g |
Sat. fat
1g |
Sodium
513mg |
|
Carbs
8g |
Fibers
2g |
Sugars
4g |
Proteins
6g |
INGREDIENTS
- 2 tbsp peanut oil
- 1½ lb white mushrooms
- 1 tbsp sesame seeds
- ½ oz ginger
- 2 tbsp white vinegar
- 1 tsp granulated sugar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 scallions
TOOLS
- 1 knife
- 1 peeler
- 1 plate
- 1 wooden spoon
- 1 skillet pan
STEPS
Chop the scallions.
Peel the ginger with a peeler, then chop it.
Cut the white mushrooms into slices.
Drizzle peanut oil over a skillet pan and turn on the heat. Add the white mushroom slices to the skillet pan and stir-fry for 5 minutes with a wooden spoon. Then add the chopped ginger and sesame seeds. Stir-fry for another 8 minutes.
Add the white vinegar, granulated sugar, and soy sauce to the skillet pan.
Stir-fry for 5 minutes with a wooden spoon. Then remove from the heat.
Drizzle the sesame oil over the skillet pan and stir with a wooden spoon.
Transfer the contents of the skillet pan to a plate. Top with chopped scallions.
It’s ready to be served !
