Friday, May 29, 2009

Vegetable and Black Fungus Stir Fry

Sometimes I want a quick meal with items that I have on hand. This stir fry is that type of recipe. Since I had the cooked brown rice in the refrigerator from making the brown rice milk yesterday this meal came together in about 15 minutes.

The dish is a little high in sodium, but it is not as high in sodium as it would have been had I used soy sauce. If you are unfamiliar with liquid aminos you should look for it in your store. It tastes like soy sauce but has less sodium than even the popular low sodium soy sauces on the market.

This dish is low in calories, but is very filling from all the vegetables. We had a huge bowl of this dish, which left us both full.

The garlic, ginger and onions are high in antioxidants and are anti-inflammatory. Consuming mushrooms has been linked to a lower incidence of breast cancer. The varied colors of the vegetables in this dish maximize the vitamins and nutrients you will be consuming. You will notice the dish doesn’t have a lot of green. I have been a green binge lately so decided to give the green a little bit of a break tonight.

Vegetable and Black Fungus Stir Fry
makes 2 servings


10 dried black fungus mushroom
4 cups of water to rehydrate mushrooms
1 red onion, slivered
1 carrot, cut in half and sliced
1 red bell pepper, slivered
2 stalks of celery, slivered
1 inch of ginger, julienned
2 cloves of garlic, minced
2 teaspoons of sriracha
3 tablespoons of liquid aminos
1 tablespoon of toasted sesame oil
2 cups of cooked brown basmati rice


Put dried mushrooms in a heatproof bowl with the water and microwave for three minutes. Allow to sit while you prep the remaining vegetables.

Slice red onions, carrot, red bell pepper, and celery.

For the sauce, julienne the ginger, mince the garlic and put them in a small bowl. Add the sriracha, liquid aminos and roasted sesame oil.

Drain the black fungus mushrooms and cut into bit size pieces.

Put the sauce into a large skillet over high heat. Add the onions, celery and carrot and cook for 2 minutes. Add the remaining ingredients and stir to combine. Continue to cook for 3 or 4 minutes on high to heat all the ingredients.

Serve hot.

Nutrition Information:

Amount Per Serving
Calories - 368.44
Calories From Fat (21%) - 78.16

Total Fat - 8.93g
Saturated Fat - 1.36g
Cholesterol - 0mg
Sodium - 1612.03mg
Potassium - 569.74mg
Total Carbohydrates - 64.84g
Fiber - 8.45g
Sugar - 8.83g
Protein - 7.14g


This dish is very filling and flavorful. It also has a little bit of heat to it from the sriracha. If you don’t like a lot of heat in your food, begin with half the amount of sriracha. I make similar dishes to this monthly. I like that you can use whatever vegetables you have on hand. The only thing I keep the same is the sauce. Sometimes I add a little agave to the sauce to reduce the heat a little. You can also remove on tablespoon of the liquid aminos and replace it with fresh lime juice if you want to reduce the sodium without losing flavor.

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