VEGAN PAN-FRIED SHIMEJI
Shimeji are long, chewy, and sweet, usually used in vegan or vegetarian dishes. Today, we will try tasty pan-fried shimej with rich sauce
Course
MAIN DISH
Cuisine
Vietnamese
Keyword
MAIN DISHES
,
RECIPE
,
STIR-FRIED
,
VEGAN
,
VEGETABLES
Cooking recipes
Stir – Roast – Simmer
Servings
Prep Time
2
people
10
minutes
Cook Time
Passive Time
20
minutes
5
minutes
Servings
Prep Time
2
people
10
minutes
Cook Time
Passive Time
20
minutes
5
minutes
Ingredients
Ingredients: 2 servings
1
large shimeji
about 200 gr
1
tablespoon
Cooking oil
*Marinated sauce:
1
tbsp
chili sauce
2
tbsp
Soy sauce
1/2
tsp
Sugar
A little bit of
Ground pepper
1/2
tsp
minced onion and garlic
1
minced non-spicy chili
Instructions
– Wash the mushrooms and pat dry. Do not soak in water because the water will soaks into the mushrooms, causing the water to melt.
– Cut the mushroom horizontally into 3 if the mushroom is long, otherwise leave it as is. Then, cut lengthwise into slices about 6mm.
– Use a sharp knife to slit the mushrooms into a check to quickly absorb the seasoning.
– Mix the marinade well.
– Put the mushrooms in and marinate for 5 minutes.
– Put the pan on the stove, add cooking oil and fry the mushrooms until both sides are golden brown. Serve with rice or bread.
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