Shiitake Shakedown Stir-Fry

Prep 10 mins | Cook 10 mins | Serves 3-4

GF NF SF* OF*

A deliciously simple version of Thailand’s most popular home-cooked dish - Pad Kra Pao or Basil Stir-Fry. Meaty mushrooms, fragrant basil, crunchy vege, and a moreish sweet and salty sauce - it’s a quintessential example of why Thai food is one of my top healthy go-to's. Featuring our final guest chef, Michael Khu from the up and coming plant-based Khu Khu Thai restaurants.

Watch the video, then download or print the recipe card and try your Shiitake Shakedown this week. Add some pan-fried tofu for an extra protein hit, or just let the veggies shine!

INGREDIENTS

Shiitake Stir-Fry

2 tbsp rice bran oil

6 cloves garlic, minced

2 birds eye (or red) chillies

1 red onion, sliced

1 capsicum, sliced

2 c green beans, in 5 cm pieces

2 c shiitake mushrooms, sliced

½ c vegetable stock

Shakedown Sauce

½ c soy sauce

½ c mushroom sauce

¼ c coconut sugar

2 tbsp cornflour

To Serve

1 c jasmine rice (white or brown)

handful of fresh basil leaves

INSTRUCTIONS

1. Rinse the jasmine rice, then cook for 20 minutes until tender.
2. Heat the rice bran oil in a pan over medium heat. Add the garlic and chillies and sauté until fragrant. Add the red onion, capsicum, and green beans to the pan and stir fry for 2-3 minutes until tender. Finally add the shiitake mushrooms and stir fry for another minute until they're cooked through.
3. In a small bowl, mix the soy sauce, mushroom sauce, coconut sugar, and cornflour until completely dissolved, then pour over the stir-fried vegetables. Add the vegetable stock and stir well to coat all the ingredients in the sauce, then simmer for a couple of minutes until the sauce has thickened slightly.
4. Turn off the heat, stir in the basil leaves until wilted, then serve with a side of steamed rice.
   

NOTES

• Gluten free: As is.
• Nut free: As is.
• Sugar free: Omit the coconut sugar, or replace with the same amount of xylitol or a pinch of stevia.
• Oil free: Sauté the garlic and chillies in a little vege stock instead of oil.
• Weight loss: A super low calorie dish high in vegetables content, making it great for weight loss. Opt for brown jasmine rice, serve with ⅓ cup of cooked rice, and add ⅓ c pan-fried tofu to increase the protein content and satiety of this meal.
  

If you try this recipe, let me know how you get on. Leave a comment below, or share a photo on Instagram and tag me @begoodorganics - I can't wait to see how you get on.