Ingredients with Measurements:
- 1 cup sliced shiitake mushrooms
- 1 cup sliced button mushrooms
- 1/2 cup sliced onion
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons umeboshi paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the sliced mushrooms and onion to the wok and stir-fry for 2-3 minutes until they start to soften.
3. Add the minced garlic and stir-fry for another 30 seconds.
4. In a small bowl, whisk together the umeboshi paste, soy sauce, mirin, cornstarch, and water until smooth.
5. Pour the umeboshi mixture over the mushrooms and onions in the wok and stir-fry for another 2-3 minutes until the sauce thickens and coats the vegetables.
6. Season with salt and pepper to taste.
7. Transfer the stir-fry to a serving dish and garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 16g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Umeboshi paste can be substituted with miso paste.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Use tofu or seitan instead of mushrooms for a vegetarian/vegan option.
Tips and tricks:
- Make sure to slice the mushrooms and onions thinly and evenly for even cooking.
- Don't overcrowd the wok/skillet to ensure that the vegetables cook evenly.
- Adjust the amount of umeboshi paste and soy sauce to your taste preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a shallow bowl or plate for easy serving.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the vegetables are not cooking evenly, stir-fry them in batches.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before slicing and cooking.
Food history:
- Umeboshi is a traditional Japanese pickle made from salted and dried ume fruit.
Flavor profiles:
- Salty, sour, umami
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Japanese