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Oyster Mushroom Noodle Stir-Fry
From Statesboro Market2Go
<p>A savory vegan stir-fry that’s loaded with veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: cookingforpeanuts.com (Entered by Ariana Giddens)
Serves: 3
Vegan!
Ingredients
1/4 cup
Soy sauce
2 tablespoons
Rice vinegar
2 tablespoons
Maple syrup
1 tablespoon
Toasted sesame oil
1 tablespoon
Gochujang
1/2 pound
Oyster mushrooms
And/or shiitake mushrooms
4 ounces
Noodles
1 tablespoon
Sesame oil
1 cup
Carrots (julienned or shredded)
6
Green onions (cut into 1 inch pieces)
4
Bok choy stems (trimmed)
2 teaspoons
Toasted sesame seeds (optional, for garnish)
Step by Step Instructions
- Mix the soy sauce, rice vinegar, maple syrup, sesame oil, and gochujang together in a bowl, then set the mixture aside.
- Cut the mushrooms into strips and discard the stems. Cook the noodles as the packaging directs.
- Heat the oil in a skillet or wok over medium-high heat, then stir-fry the mushrooms for 7 minutes. Transfer the mushrooms to a plate and set them aside.
- Add the carrots and green onions to the skillet and stir-fry for 1 minute. Add the bok choy and cook for 1 more minute.
- Add the mushrooms and sauce to the skillet, then gently fold in the mushrooms. Serve garnished with toasted sesame seeds.