How to Easy At Home Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku

Viola Mitchell

Page content

How to Easy At Home Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku Delicious, fresh and tasty.

Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku. Great recipe for Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku. I wanted to make a low calorie healthy dish since I'm on a diet. Even if you don't add any oil, if you put a lid on to steam-cook the ingredients, they'll be crispy yet cooked through.

Add a little bit of dried shiitake mushrooms too.

This goes so well with rice!

Spicy Stir-Fried Ground Meat and Shirataki Noodles I made a dish that goes well with rice.

You can have Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku

It’s 200 grams of Shirataki noodles (ito-konnyaku).
Prepare 60 grams of Shimeji mushrooms.
It’s 60 grams of Enoki mushrooms.
Prepare 60 grams of Bean sprouts.
It’s 30 grams of Carrot.
Prepare 100 grams of Chinese cabbage.
You need 1 of Green onions.
You need 2 tsp of each ＠ Chinese soup stock, soy sauce.
It’s 1 tsp of each ＠ Miso, sake.
You need 1 dash of each ＠ Doubanjiang spicy bean paste, grated ginger.
You need 1 dash of each Salt and pepper.

When paired with steamed rice, you have a perfectly satisfying meal.

Dried Shiitake Mushrooms: Shiitake mushrooms that have been dehydrated.

Shirataki, also called Ito Konnyaku, is a form of Konnyaku which is a gelatinous food made from Konnyaku potatoes.

Shirataki is shaped like thin threads (ito), as opposed to regular Konnyaku, which is usually a slab or block form, and is often seen as one of the vegetables in Sukiyaki, the most famous Japanese hot pot dish.

Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku instructions

Parboil the shirataki noodles and drain. Finely shred the carrot and cabbage. Take the stringy roots off the bean sprouts. Shred the mushrooms..
Put all the ingredients from Step 1 into a frying pan and turn on the heat..
Put on a lid and steam-cook over low heat for 1 to 2 minutes..
When the vegetables have wilted, add the @ seasoning ingredients. Turn up the heat to medium-high, and stir fry to evaporate the moisture and distribute the flavors..
Taste, and add salt and pepper if needed..

Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil.

For New Year's dish, the vegetables and konnyaku are cut into fancy shapes to celebrate the occasion but for daily use or bento, you can simply cut them into small pieces using a Japanese cutting technique called "Rangiri".

Rangiri style cutting is to roll the vegetable a quarter (¼) turn, cut on an angle, and then roll again another quarter (¼) turn.

Gomoku-mame (五目豆, Simmered Soybeans with Vegetables) is a wonderful, healthy vegetarian dish.

Soybeans are cooked with diced root vegetables in a sweet soy sauce flavour.