How to make shiitake mushroom and seaweed stir-fry
BY Gemma Ogston
12th Sep 2023 Food & Drink
1 min read
This stir-fry uses shiitake mushrooms which are believed in Chinese medicine to help you live longer, and seaweed and kale provide rich, green nutrients that are also delicious. This is one of my all-time favourite super seedy suppers
Even though it's incredibly quick to make, this stir-fry is absolutely packed full of rich umami flavours and complex nutrition to give you the ultimate turbo-boost of goodness.
Shiitake mushrooms are medicinal mushrooms that in Chinese medicine are believed to help you live longer. Seaweed provides so many vital nutrients that are often missing from our diets, and they also add a delicious salty tang.
1 tbsp toasted sesame oil
350g shiitake mushrooms (fresh, or 150g dried, soaked in warm water for 20 minutes then drained)
4 spring onions
2 1⁄2 cm fresh ginger, peeled and finely chopped
100g kale, finely sliced
1 tbsp soy sauce or tamari
300g noodles (any noodles, I like udon)
2 tbsp seaweed flakes
sesame seeds, to serve
1. In a wok or large frying pan, add the sesame oil and then fry the mushrooms, spring onions, ginger and kale. When softened, add the tamari and cooked noddles and stir until the noodles are coated.
2. Stir through the seaweed and serve immediately. Season with extra soy sauce and sesame seeds.
This tastes just as delicious if you substitute the noodles for cooked brown rice.
Extracted from The Healing Cookbook by Gemma Ogston (Vermilion, £16.99) Photography by Xavier Buendia
Banner credit: Katie Cregg
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