Ingredients with Measurements:
- 1/2 cup dried laver (seaweed)
- 8 oz shiitake mushrooms, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/4 cup water
- 1 tsp cornstarch
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried laver in cold water for 10 minutes, then drain and cut into bite-sized pieces.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until they start to release their juices.
4. Add the sliced onion and minced garlic and continue to stir-fry for another 2-3 minutes until the onion is translucent.
5. Add the soaked laver to the skillet and stir-fry for 1-2 minutes until it is heated through.
6. In a small bowl, whisk together the soy sauce, sesame oil, black pepper, water, and cornstarch until smooth.
7. Pour the sauce over the stir-fry and stir to coat everything evenly.
8. Cook for another 1-2 minutes until the sauce thickens and coats the vegetables.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 4g
- Carbohydrates: 10g
- Protein: 4g
- Fiber: 2g
- Sodium: 300mg
Substitutions for ingredients:
- Dried laver can be substituted with other types of seaweed, such as nori or wakame.
- Shiitake mushrooms can be substituted with other types of mushrooms, such as button or cremini.
- Vegetable oil can be substituted with other types of oil, such as canola or peanut oil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Add sliced tofu or chicken for extra protein.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Be sure to soak the dried laver in cold water before using it in the stir-fry.
- Slice the mushrooms and onion thinly for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Miso soup
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or broth to loosen the sauce.
- If the sauce is too thick, add a little more water or broth to thin it out.
Food safety advice:
- Be sure to wash all vegetables before using them in the stir-fry.
- Cook the stir-fry to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Laver is a type of seaweed that is commonly used in Korean cuisine.
- Shiitake mushrooms are a popular ingredient in Chinese cuisine.
Flavor profiles:
- The stir-fry has a savory and slightly salty flavor from the soy sauce and sesame oil.
- The laver adds a slightly briny and umami flavor to the dish.
Serving suggestions:
- Serve the stir-fry as a main dish or as a side dish.
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