Edamame and King Oyster Mushrooms Stir-Fry
Ingredients
- 1 cup [250g] edamame beans
- 10oz King Oyster mushrooms, cleaned and diced
- 2oz firm tofu, mashed
- 4 slices ginger
- 1 red jalapenõ, chopped
- 3 cloves garlic, finely minced
- 2 tablespoons gluten-free soy sauce/soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- cornstarch slurry (mix 1 tablespoon of cornstarch in 1/4 cup of water)
- oil for cooking
- salt and pepper to taste
Preparation
Heat a non-stick pan with 2 teaspoons oil and stir-fry mashed tofu over low-medium until dry and golden brown, push tofu to the side of the pan.
Add another drizzle of oil and sauté mushrooms until aromatic and fully cooked through. Look for a nice brown edge and when mushrooms start to release its aroma. Push mushrooms to the side of the pan.
Add more oil and sauté ginger until fragrant, then add in the chopped chili, garlic and continue to cook for about 30 seconds.
Bring all the mixture together and stir them together until well-combined. Swirl a drizzle of toasted sesame oil then add the soy sauce, sugar, and stir to combine.
Add the edamame beans and give it a quick toss. Finally, add in the cornstarch slurry and combine all the ingredients together. Turn off the heat and serve warm.
