Stir-Fried Ginger Mushrooms
"Who dosn't like mushrooms? This so quick and easy, and so good. You can use whatever mushrooms your grocery store has on hand. I like to mix and match them. I serve these over rice or pasta."
photo by AZPARZYCH
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons crushed red pepper flakes
- 1⁄4 teaspoon turmeric
- 1 1⁄2 teaspoons freash gingerroot, finely grated
- 1⁄2 cup coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 12 cherry tomatoes, quartered
- 2 1⁄2 lbs mushrooms, sliced
directions
- Heat oil in pan.
- Add garlic and pepper flakes, and tumeric, stir constantly for 1 minute.
- Add mushrooms and ginger, stir fry for two minutes.
- Stir in coconut milk and bring to boil.
- Add remaining ingredients stir well, heat through.
- Serve over rice or pasta.
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Reviews
-
This made a great lunch served over rigatoni! I like that there isn't any meat in it since I have not been eating a lot since being pregnant... I left out the red pepper flakes (I am a wimp) and garnished with a little bit of chopped chives. Made for 2012 Spring PAC.
RECIPE SUBMITTED BY
Jackie H.
Powhatan, 42
I am a single mother,who lives on a small farm. I like to read, cook and garden. I have spent most of this summer canning. I have 37 tomate plants in the garden. So I am looking for new ways to put them up. I collect cook books and currently have over two hundred. I am not afraid to try new things and will try anything once. I often whip up something that in theory sounds good in my head. Take a recipe and put a new twist on it. One of my favorite books is a 1947 copy of Farmers Canning and preserving cook book. Found it at a yard sale for a quarter. Have gotten my money out of it a thousand times over.
