This recipe usually serves 2-3 people.
Ingredients:
- 10 dried shiitake mushrooms
- 1 cup hot water (for soaking)
- 2 tablespoons olive oil or sesame oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 200g fresh spinach leaves
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
- Salt and pepper, to taste
Instructions:
- Soak the Mushrooms: Place the dried shiitake mushrooms in a bowl and cover them with hot water. Let them soak for 20-30 minutes until they’re soft and fully rehydrated. Save the soaking liquid for later use as broth or stock.
- Prep the Mushrooms: Remove the mushrooms from the liquid, gently squeeze out excess water, and slice them thinly.
- Sauté: In a large skillet, heat the olive or sesame oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.
- Add Mushrooms: Add the sliced shiitake mushrooms to the skillet and cook for around 5-7 minutes, until they begin to caramelise slightly.
- Add Spinach: Toss in the fresh spinach leaves and sauté until just wilted.
- Season: Add the soy sauce, sesame seeds, and salt and pepper to taste. Mix well, and cook for another 1-2 minutes.
- Serve: Enjoy as a side dish or serve over steamed rice or quinoa for a satisfying meal.
This stir fry not only delivers the savoury depth of shiitake mushrooms but also packs a nutritious punch, making it a perfect dish to support overall health and well-being.
Nutritional Information (per serving):
- Calories: 150 kcal
- Protein: 5 g
- Total Fat: 7 g
- Saturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Polyunsaturated Fat: 2 g
- Total Carbohydrates: 15 g
- Dietary Fiber: 6 g
- Sugars: 4 g
- Cholesterol: 0 mg
- Sodium: 250 mg
- Potassium: 600 mg
- Iron: 3 mg
- Calcium: 60 mg
- Vitamin C: 18 mg
- Vitamin A: 3,000 IU (International Units)
- Vitamin B6: 0.5 mg
- Magnesium: 50 mg
- Zinc: 1.5 mg
- Copper: 1.3 mg (Over 140% of the recommended daily value)
- Folate: 60 mcg
These values are approximate and can vary depending on the exact quantities and ingredients used in the recipe.