Mushroom Stir Fry
Credit: 
Plant-Based Food Author, Chef Ed Harris, who is mostly known for being a winner on Food Network’s hit cooking show, “Chopped” and competing on “Iron Chef International.”
Plant-Based Food Author, Chef Ed Harris, who is mostly known for being a winner on Food Network’s hit cooking show, “Chopped” and competing on “Iron Chef International.”Chef Ed’s plant-based cookbook, Veganish: Food You Want to Eat is the first part of a series of cookbooks by Author and Chef Ed Harris about his experiences with food in the last 20 years. This book is written for anyone who has started the journey of being vegan to becoming happier and healthier. It’s written to help you develop a deeper understanding of how easy and delicious vegan food can be.
Ingredients
- 1c Mushroom 1” length Vegetable oil as needed
- 1/4c ginger (minced)
- 3 cloves garlic (minced)
- 1c onions (minced)
- 1 Tbsp low sodium soy
- 2 Tbsp sesame oil
- 1/2c vegetarian oyster sauce (mushroom sauce)
- 1/4c sweet chili sauce
- 6 cilantro leaves (torn)
- 8 Thai basil leaves (torn)
Directions
- In a medium size sauté pan put enough oil to cover the bottom of the pan and get the oil hot. Once hot, carefully put the whole cleaned and trip cauliflower one at a time and sear until golden all sides.
- Removed from oil and let drain on paper towels.
- When cauliflower is cool enough to touch, cut into medium size pieces and put to the side. Will come back to it later.
- Remove excess oil and keep about 4 tablespoons in the pan. Bring the heat up over medium flame and caramelize the onions, garlic and ginger. Be careful not to burn them.
- Once caramelize, add to a mixing bowl with the soy sauce, sesame oil, mushroom sauce and sweet chili and mix well.
- In a clean sauté pan add sauce and over a high flame bring to a boil then add cut pieces of mushrooms and toss. Remove from heat and plate.
- Garnish with fresh herbs and serve.
