Packed with umami and earthy flavors, shiitake mushrooms are a delicious ingredient to add to soups, risottos, fried rice, pastas, stir fries, and so much more. Not only are they tasty, they are also a superfood powerhouse! Learn how to clean and prepare them with this quick tutorial. Plus, make sure to scroll down to the recipe card to grab my easy sauteed shiitake mushroom and bamboo recipe!

What Are Shiitake Mushrooms?

Shiitake mushroom is an edible fungus that’s mainly found in the forest of Japan and China, in East Asia. The mushrooms grow in bunches on the decaying wood of trees such as the shii tree (Japanese chinquapin), oak tree, maple tree, and beech tree. The mushroom is shaped like an umbrella with a cap and a long stem, and is light to medium brown in color. The taste is earthy and smoky which makes them the second most popular mushrooms (after button mushrooms) used in cooking. They are also often used for medicinal purposes for their high levels of bioactive compounds and nutrients.

Shiitake mushrooms are low in calories and high in vitamin B, making them a popular ingredient to use for weight management. It’s also a great alternative to meat because of their meaty and chewy texture.

How to Prepare Shiitake Mushrooms

Preparing fresh shiitake mushrooms is very easy but there are a few rules to follow in order to get the best texture.

1. Clean them first: Place your shiitake mushrooms in a colander and quickly rinse them under water and drain well. I say quickly because you don’t want the mushrooms to absorb too much water (shiitake mushrooms are quite porous).
2. Wipe the caps with a damp paper towel: Use a damp paper towel and gently wipe the top of each cap and under, where the gills are, to remove any dirt. No need to clean the stems as we won’t be using them.
3. Cut off the shiitake stems: Use a sharp knife (I like to use a paring knife) to slice the stems close to where they connect to the cap.

That’s it! Your shiitake mushrooms are now ready to be cooked! You can cook them just the way they are, slice them into strips, or dice them if you are using them as a replacement to ground meat. Shiitake mushrooms are very flavorful on their own so they can be served pan fried with a little butter or olive oil, and seasoned with just a little salt and pepper. The options are endless!

Preparing Dried Shiitake Mushrooms

To prepare dried shiitake mushrooms, place the mushrooms in hot water and let them soak for 20 to 30 minutes. Some mushrooms will reconstitute quickly while others may take longer. The mushrooms are ready to use when they feel bouncy and can easily be bent. If you feel any hard part, leave then in water for a bit longer.

Take the shiitake mushrooms out of the water and gently squeeze them to remove any excess water. Pat them dry, cut off the stems, and use as is, or chop them however you like.

Keep the mushroom water, do not throw it away!

Shiitake mushroom water is full of umami and can be used just like any other broth. Strain the mushroom water to remove any dirt or bits and use it in soups, stir fries, stews, or to make a sauce (such as a mushroom gravy).

Sautéed Shiitake Mushrooms Ingredients

• Shiitake mushrooms: I prefer using fresh shiitake mushrooms when they are the prominent ingredient in a stir fry. But feel free to use dried ones if you cannot find fresh ones. Or refer to the shiitake mushroom substitute guide below for other options.
• Bamboo shoots: You will need canned bamboo shoots that have been well drained. Mine were pre-sliced but you can get whole bamboo shoot and slice them yourself as well.
• Green onions: A couple of chopped green onions to add a refreshing crunch and a pop of green.
• Garlic: In this recipe, the chopped garlic is added to the sauce instead of being added first in the pan. This helps preserve some of the spicy notes and gives it a sweeter, less pungent taste.
• Soy sauce: Use a Japanese soy sauce such as Kikkoman or Yamasa. The flavors are more rounded and less overly sweet or salty.
• Shaoxing wine: Shaoxing wine is a very popular rice wine used in Chinese cooking. It has a unique vinegary, caramel-like, sherry-like taste, which is why dry sherry is often mentioned as a good alternative.
• Sugar: A little sugar is added to the sauce to balance the savory and umami flavors.
• Sesame oil: Finally, some sesame oil to infuse the stir fry with some nuttiness.

Shiitake Mushroom Substitute

If you cannot find fresh shiitake mushrooms, the first and best substitute to use are dried shiitake mushrooms. If that’s not an option, you can use small portobello mushrooms (not the big ones since they are too watery), or oyster mushrooms.

These are the types of mushrooms closest to having the same texture as shiitake mushrooms. Personally, I will use button and brown mushrooms as well if that’s all I have in my fridge. It won’t taste exactly the same since shiitake mushrooms are quite smoky, but the dishes are still tasty nonetheless.

How To Make Sautéed Shiitake Mushrooms

Scroll all the way down to the recipe card for the full recipe.

1. Make the sauce. Mix the ingredients for the sauce in a bowl and set aside.
2. Pan fry the mushrooms. Fry the mushrooms in a skillet over medium high heat for a few minutes.
3. Cook the bamboo shoots. Add the bamboo shoots to the skillet and pan fry for a couple of minutes.
4. Add the sauce. Stir in the sauce and toss the shiitake mushrooms and bamboo until the are evenly coated.
5. Serve. Turn the heat off and transfer the stir fry to a serving plate. Top with green onions. Enjoy!

Can I Eat Shiitake Mushrooms Everyday?

Yes you can eat shiitake mushrooms daily and there are a lot of health benefits attributed to including them as part of your diet.

Shiitake mushrooms can reduce inflammation and strengthen the immune system, preventing us from getting colds and flu. This East Asian fungus can also improve sleep quality because of its high dose of vitamin D (a deficiency of vitamin D can cause insomnia). Also, other health benefits such as slowing the growth of tumors, improving heart health, and fighting obesity, are also linked to the consumption of shiitake mushrooms.

According to a 2011 study published in the Journal of Obesity, rats on a high dose of shiitake mushroom diet (which involved adding mushroom powder to a high-fat diet) had 35 percent lower body weight gains than rats on low and medium shiitake mushroom diets.

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How Many Should I Eat Daily?

Eating somewhere between two to eight mushrooms a day seems to be the magic window where improvement in health can be seen. Be careful not to go overboard as mushrooms contain purines, a chemical component that may cause gout if taken in large amounts.

How to Store Shiitake Mushrooms

Here is a quick guide on how to store shiitake mushrooms so they can preserve their freshness for as long as possible.

Fresh Shiitake Mushrooms

Start by taking the shiitake mushrooms out of their packaging. Grab a storage bag and place a paper towel in it. Add the shiitake mushrooms and place the bag in the refrigerator, leaving it opened, preferably in the vegetable crisper. This will keep the mushrooms fresh for about 1 week.

Dried Shiitake Mushrooms

Keep the dried shiitake mushrooms in a cool, dry place. That’s all you need to do if the bag hasn’t been opened. If it is opened, transfer the mushrooms to an airtight container or jar with a lid to prevent them from drying even more (do not use a paper bag). They should keep for months, if not years!

What to Serve with this Sauteed Shiitake Mushrooms

Serve this savory and earthy mushroom and bamboo dish with a simple bowl of white or brown rice. It can also be part of a more elaborate meal because it pairs well with soups, fried rice, smaller sides, and salads. Some of my favorites are:

• Japanese fried rice (yakimeshi)
• Blistered shishito peppers
• Chinese lotus root salad
• Nasu dengaku
• Bihon pancit

Other Shiitake Mushroom Recipes You Might Like:

• Sauteed Japanese eggplant
• Spaghetti vongole with shiitake mushrooms
• Stir fried veggies with garlic sauce
• Mushroom cabbage dumplings
• Hearty cream of mushroom chicken casserole

Did you try this shiitake mushroom recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sautéed Shiitake Mushrooms and Bamboo Recipe

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This is a quick and easy sauteed shiitake mushroom and bamboo recipe with savory and earthy flavor. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Stir fries
• Method: Stir frying
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Units MUS

Ingredients

• 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
• 160g (about 1/3 pound) fresh shiitake mushrooms, sliced in half
• 200g bamboo shoots, drained well
• 2 green onions, finely chopped

Sauce

• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon shaoxing wine, dry sherry, sake, or mirin
• 1/2 teaspoon granulated sugar
• 2 teaspoons sesame oil

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Instructions

1. Mix all the ingredients for the sauce and set aside.
2. In a wok or deep skillet over medium high heat, add the oil and swirl it around to coat the surface.
3. Add the mushrooms and cook for 5 to 7 minutes, or until they are soft and slightly caramelized.
4. Add the bamboo shoots and stir fry for 2 minutes.
5. Add the sauce and toss well to evenly coat the ingredients.
6. Turn the heat off and transfer to a dish. Top with green onions. Serve.

Notes

Store the leftovers in an airtight container and keep in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 194
• Sugar: 10.3g
• Sodium: 491.1mg
• Fat: 12.1g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 18.7g
• Fiber: 4.4g
• Protein: 5.9g
• Cholesterol: 0mg

Keywords: itame, stir fry

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Sautéed Shiitake Mushrooms (and How to Prepare Them)
Pickled Plum.

Cauliflower with crispy edges and a bright, savory Italian inspired flavor profile! This cauliflower stir fry is easy to make in your home kitchen and makes the perfect side dish. Dust with Parmesan and flat-leaf parsley for a plate that looks as good as it tastes! It’s ready in 16 minutes from start to finish.

An Italian Influenced Cauliflower Stir Fry

When I think of stir fry cauliflower, my mind immediately goes to Asian stir fries – loaded with soy sauce, chili and sesame oil. However, for this recipe, I wanted to step outside the usual and create something with the bright and savory taste of the Mediterranean.

This Italian inspired cauliflower recipe has pan fried florets that are tender-crisp, in a vivid, tangy garlic sauce – dusted with Parmesan and finished with chopped parsley. It’s delicious!

Cauliflower Stir Fry Ingredients

Scroll all the way down for the full recipe.

• Cauliflower: For this recipe, you’ll want to slice your cauliflower into bite sized florets.
• Olive Oil: Use the good stuff. First press extra virgin olive oil is what you’ll want. Trust me, you’ll taste the difference.
• Garlic: Two cloves, finely minced, will have you sitting pretty. You’ll cook the garlic in the olive oil at the start of the recipe, which in turn perfumes the entire dish.
• Lemon Juice: This is the brightness factor that elevates the flavor – and provides a nice contrast to the more savory ingredients in this Mediterranean stir fry. Two tablespoons is all you’ll need.
• Kosher Salt: Chefs around the world rely on kosher salt in their restaurant kitchens and at home. The large, coarse salt grains enhance the flavor of foods without making them taste merely salty like with iodized table salt. Also, when you use a pinch of salt in a recipe, those larger crystals mean there is less actual salt added than with an equal sized pinch of the smaller grains. Therefore it’s harder to oversalt a dish with kosher salt. Grab kosher salt here on Amazon.
• Parsley: Use flat leaf parsley. I find the flavor more robust, fresh and verdant than Italian parsley’s curly leaves often used as a toss-away garnish at restaurants.
• Parmesan Cheese: A dusting of Parmesan is the finishing touch that delivers umami and depth to this easy vegetable recipe. If you’re making a vegan cauliflower stir fry, omit the Parmesan. Vegans might opt for a light dusting of nutritional yeast for a similar flavor.

How to Make Cauliflower Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Place your chopped cauliflower into a microwave safe container and cover with a lid. Microwave on high for 90 seconds. This step gives the florets a head start, ensuring they’ll cook properly in the skillet.
3. Get a large pan, wok or skillet going over medium heat. Add your olive oil and garlic and cook for around 1 minute – until the garlic is fragrant.
4. Next, add your cauliflower and stir fry until it starts to brown and take on a roasted golden color. This Maillard reaction should take around 5 – 7 minutes.
5. Then turn the heat off and add your kosher salt, lemon juice and parsley to the pan. Toss the cauliflower pieces until they are evenly coated.
6. Finally, transfer to a plate, sprinkle fresh Parmesan on top and serve hot.

Stir Fried Cauliflower Flavor

So what does it taste like?

The cauliflower is tender while still yielding a slight crunch. There’s a lovely roasted quality at the exterior of the florets which is heightened by the savory and umami Parmesan cheese.

The brighter elements of the lemon juice and garden fresh parsley provide the most wonderful contrasting notes, rounding out this easy Italian inspired veggie recipe with a real depth of flavor.

How to Store Your Cauliflower Stir Fry Leftovers

Leftovers can be kept in an airtight container in the fridge for up to 3 days. You can microwave any leftovers until hot and add a fresh dusting of Parmesan.

Re-heated cauliflower won’t have the crispy edges it had when it was fresh out of the pan, so this stir fry recipe is best enjoyed the day it is first prepared.

Other Cauliflower Uses

Cauliflower is such a versatile ingredient to have in your refrigerator crisper. You can make a whole roasted cauliflower – or even try this gluten free cauliflower pizza crust recipe.

Another frequent use is to make a fiber rich cauliflower rice. Pulse chopped cauliflower in your food processor until it is about the size of rice grains – and use it to make grain-free fried rice or a delicious rice bowl.

It can also be used as an ingredient in veggie fritters and tots – and in place of chicken wings with Buffalo hot sauce. Or use cauliflower instead of potatoes to make a silky garlic-mashed cauliflower for the holidays.

Other Delicious and Easy Vegetable Recipes

Whether you’re specifically looking for easy vegetarian recipes – or just need a nutritious side dish for dinner, veggies come in some pretty exciting shapes and forms.

Here are a few reader favorites:

• Chinese Eggplant With Ginger Garlic Sauce and Scallions
• Asian Broccoli Salad
• Stir Fried Bean Sprouts With Tofu and Garlic Chives
• Smashed Red Potatoes With Garlic and Chives
• Dry Fried Green Beans With Garlic Sauce

Did you like this cauliflower stir fry recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Cauliflower Stir Fry

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★★★★★

4.5 from 2 reviews

A cauliflower stir fry with a bright and savory Italian flavor profile. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2 to 4 sides
• Category: Side
• Method: Pan frying
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• 1 pound cauliflower, sliced into bite size pieces
• 1 1/2 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/4 teaspoon kosher salt
• 2 tablespoons flat leaf parsley
• 1/4 cup grated parmesan cheese

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Instructions

1. Place the chopped cauliflower in a microwave safe dish and cover with a lid. Microwave on high for 1 ½ minutes.
2. In a large pan over medium heat, add the oil and garlic and cook for 1 minute.
3. Add the cauliflower and stir fry for 5 to 7 minutes, until the cauliflower is slightly caramelized (golden color). 
4. Turn the heat off, add the salt, lemon juice, and parsley, and toss the cauliflower until all the pieces are evenly coated.
5. Transfer to a plate, sprinkle parmesan cheese on top and serve.

Notes

REFRIGERATING

Store the leftovers in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 4 ounces
• Calories: 99
• Sugar: 2.4g
• Sodium: 197.7mg
• Fat: 7g
• Saturated Fat: 1.8g
• Unsaturated Fat: 0.6g
• Trans Fat: 0g
• Carbohydrates: 6.9g
• Fiber: 2.4g
• Protein: 4.2g
• Cholesterol: 3.6mg

Keywords: appetizer, vegetable entree

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Italian Cauliflower Stir Fry
Pickled Plum.

Here’s a plant based recipe that really fires on all cylinders. Velvety eggplant and meaty seitan are flash fried with garlic and tomato in a savory, peppery sauce. It’s one of the easiest vegan Asian recipes you can make in your kitchen at home – and only takes 35 minutes from start to finish!

This stir fried eggplant is one of the easiest Asian vegan recipes

I love making plant based recipes that don’t feel like a compromise – or like they’re missing something. And that satisfaction goes double when that recipe is praised by meat lovers.

Well, this stir fried eggplant and seitan with garlic and tomatoes really delivers on both fronts!

Because not only does this savory Japanese influenced stir fry have velvety eggplant covered in a savory, tart and peppery sauce – when I delivered some leftovers to a neighbor that prefers steak over all else, they said the seitan reminded them of bo luc lac (or Vietnamese shaking beef). That’s high praise indeed!

And I think you’ll love it too!

Ingredients for stir fried eggplant and seitan

Scroll all the way down for the full recipe.

• Japanese Eggplant: These are the long, skinny and virtually seedless eggplant varieties. You can also use Chinese eggplant for this stir fry recipe.
• Seitan: This wheat-based meat-alternative is my favorite protein to use in this Japanese eggplant recipe. In a second we’ll talk more in depth about seitan – and about other options you might consider using.
• Minced Garlic: You’ll want a fair amount of garlic for this stir fried eggplant. Two garlic cloves, finely minced, should have you sitting pretty.
• Tomato: Chopped tomatoes bring a garden fresh sweetness to the party. And while it virtually disappears from sight once stir fried with the other ingredients, if you left it out you’d miss it!
• Ground Black Pepper: This is the unsung hero of the dish. The woody, almost floral flavor of good ground black pepper is the lynchpin of the flavor palate.
• Rice Vinegar: Tart and mildly sweet, rice vinegar is the perfect alternative to using more assertive vinegars that can overpower a dish. It’s pretty easy to find rice vinegar at the store these days – or you can grab rice vinegar here on Amazon.
• Soy Sauce: Two tablespoons of soy sauce introduces a wonderful savory umami to this stir fry. Watching your salt intake? Use low sodium soy sauce instead.
• Flat Leaf Parsley and Toasted Sesame Oil: These are your final touches – and can be added just before serving. The parsley in particular provides a fresh, verdant counterbalance to an otherwise savory dish.

How to prepare eggplant for this stir fry

For this stir fried eggplant recipe, you’ll definitely want to do a little prep work on your Japanese eggplant before tossing it into the wok. But it’s easy!

1. First, slice the eggplant in half lengthwise – and then slice those halves in half again. You’re basically quartering it lengthwise.
2. Next slice each long strip into equal quarters crosswise.
3. Put the eggplant in a bowl and add 2 tablespoons of water and 1/4 teaspoon salt. Toss the eggplant pieces well and let it sit for about 10 minutes.
4. Finally, drain the eggplant and set it aside. I actually like to pat the eggplant pieces dry so there’s no excess moisture that might pop when I put it in the hot pan later.

This salting process is done for a couple of reasons. First, it draws out some of the eggplant’s excess moisture. But it also removes a bit of the natural bitterness.

I also find that salted, drained and dried eggplant doesn’t turn brown as quickly – as the exposure of its inner flesh to air can cause a completely harmless oxidation (kind of like a sliced apple).

What is seitan?

Seitan is comprised of vital wheat gluten and water – and is often used as a meat substitute. This wheat-meat is completely vegan and has a mild, savory flavor similar to boiled chicken.

The texture is the real draw though. I personally find it to be pleasantly chewy without being tough – and perfectly soft without being gummy. In a word, it’s meaty.

The best part is that it is a perfect vehicle for whatever you decide to make it taste like. Not quite the blank slate that tofu is, it manages to up the ante in savory dishes and soaks in flavors very well.

These days you can find seitan sold in most grocery stores. Or, if you’re feeling ambitious, you can easily make it yourself at home. Check out my post on how to make seitan with this easy step-by-step guide.

Seitan alternatives

Not a fan of seitan? No problem!

• Tempeh is another easy-to-find meat substitute. It is made from fermented soybeans that have been formed into blocks, and is high in protein.
• Smoked firm tofu would be another great option for this stir fried eggplant with garlic and tomatoes recipe. However you wouldn’t want to use soft or silken tofu – as it would disintegrate when stir frying in the skillet.

Just keep in mind that, even if you’re not using wheat based seitan in this stir fried eggplant recipe, that doesn’t immediately make it gluten free. There is also wheat in soy sauce.

So for a gluten free stir fry, you’d want to substitute the seitan for a wheat-free protein – and use tamari or liquid aminos instead of the soy sauce.

How to make eggplant stir fry

1. Gather all your cooking tools and ingredients.
2. Prepare the Japanese eggplant according to the method listed above. As a refresher, slice in half lengthwise, then quarter lengthwise. Finally quarter the long slices crosswise.
3. In a small bowl, mix the eggplant pieces with 2 tablespoons of water and 1/4 teaspoon of salt. Let that mixture rest for 10 minutes. Then drain, pat the eggplant pieces dry and set them aside.
4. Heat one-and-a-half tablespoons of extra virgin olive oil in a large pan or wok over medium heat. Add your minced garlic to the pan and cook for 30 seconds.
5. Then add the sliced eggplant, seitan (or tempeh) and black pepper and cook until the eggplant is tender, but still slightly crunchy – about 6-8 minutes.
6. Finally, add in the tomatoes, soy sauce and rice vinegar and cook for about 2 more minutes – until the eggplant is tender.
7. Turn off the heat and stir in a bit of sesame oil and salt to taste.
8. Garnish with finely chopped flat leaf parsley just before serving.

Storing Options

FRIDGE: transfer the stir fry to an airtight storage container and refrigerate for up to 2 days. Reheat in the microwave for 1 to 2 minutes.

FREEZER: Unfortunately, this stir fry cannot be frozen due to the texture of the eggplant becoming moussy and unpleasant.

What to serve with stir fried eggplant

My favorite accompaniment to any Asian stir fry is a bowl of perfectly steamed Japanese rice. For a step-by-step tutorial on how to make Japanese rice on the stovetop or in a rice cooker, check out my post here.

And on the same track, you could whip up an easy Japanese fried rice to serve on the side.

Or, if noodles are more your thing, you could enjoy this stir fry alongside a cooling zaru soba – or a buttery yaki udon fresh out of the skillet.

What about you? Are you more into noodles or rice when eating stir fry? Let me know your favorites in the comments section below!

Other delicious and easy eggplant recipes

Hey fans of eggplant… I’m of the mind that you can never have too many Asian eggplant recipes in your back pocket!

Here are a few reader favorites:

Chinese Eggplant with Garlic Sauce

Eggplant and Okra Fish Stir Fry

Mabo Nasu (Japanese Style Eggplant Stir Fry)

Char Siu Style Roasted Eggplant

Did you like this stir fried eggplant and seitan with garlic and tomato recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Stir fried eggplant and seitan with garlic and tomato

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Tender eggplant and meaty seitan are flash fried with garlic and tomato in a savory, peppery sauce. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2
• Category: Main
• Method: Stir frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 2 Japanese eggplant (about 300g)
• 150g seitan (tempeh is also fine), thinly sliced into bite size pieces
• 1 1/2 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon ground black pepper
• 100g tomato, chopped
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon flat leaf parsley, finely chopped
• Drizzle of toasted sesame oil (optional)
• Salt, to taste

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Instructions

1. Slice the Japanese eggplant in half lengthwise, and in half again. Then slice each strip into quarters. 
2. Transfer the eggplant to a bowl and add 2 tablespoons of water and ¼ teaspoon of salt. Toss and leave for 10 minutes. 
3. Drain the eggplant and set aside.
4. Heat the olive oil in a large pan over medium heat, add the garlic, and cook for 30 seconds. 
5. Add the eggplant, seitan (or tempeh), and black pepper and cook for 6 to 8 minutes, until the eggplant is tender but still yielding a slight crunch.
6. Add the tomatoes, soy sauce, rice vinegar, and cook for 2 more minutes, or until the eggplant is tender. 
7. Turn the heat off, season with salt and sesame oil (if needed), and transfer the stir fry to a plate. Top with parsley and serve with rice.

Notes

Refrigerate the leftovers in an airtight storage container for up to 2 days.

Nutrition

• Serving Size: 1 plate
• Calories: 386
• Sugar: 0.9g
• Sodium: 456.8mg
• Fat: 12g
• Saturated Fat: 1.7g
• Unsaturated Fat: 1.1g
• Trans Fat: 0g
• Carbohydrates: 13.8g
• Fiber: 0.2g
• Protein: 57.7g
• Cholesterol: 0mg

Keywords: iitame

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Stir Fried Eggplant and Seitan With Garlic and Tomato
Pickled Plum.

This Japanese influenced eggplant and okra fish stir fry is super simple to make at home, but packs in all the savory, sweet and smoky goodness of your favorite Asian takeout, fresh from the wok. Less than 25 minutes from start to finish. This will be your new favorite eggplant stir fry!

This is my new go-to recipe when I’m craving bold Asian flavors, but want to keep it easy in the kitchen.

Because I can make this simple eggplant stir fry recipe at the end of a workday, while I’ve probably already got one eye trained on the TV – but the outcome tastes like I labored in a hot kitchen for hours!

You’re going to love the deep savory flavor and the juxtaposition of textures in this light yet hearty Japanese recipe. The eggplant is so tender it almost melts in your mouth – and the okra retains a subtle crunch.

And you better believe the fish that delivers a substantive, meaty element to the dish without being overpowering.

Serve this fish and vegetable stir fry with a side of white or brown rice for a dinner that will have you wanting seconds!

What Eggplant Works Best for This Stir Fry?

For this easy Asian stir fry, I recommend using Japanese eggplant or Chinese eggplant. They’re both much longer and skinnier than the deep-purple pregnant orbs commonly found in the produce section at the grocery store.

Now, full disclosure, I’ve never been able to tell the two apart on sight alone – unless they’re lined up next to each other. Actually both varieties are pretty interchangeable in my kitchen. However, here’s how to differentiate between the two:

• Japanese Eggplant tends to have a super dark purple exterior.
• Chinese Eggplant has a lighter lavender color.

From a taste standpoint, both varieties are equally delicious.

And the best thing about both Chinese and Japanese eggplant is that they both have very few seeds – and have super thin skins which cook relatively quickly, making them the perfect choice for this stir fried fish and veggies recipe.

How to Cut Eggplant and Okra for Stir Fry

• For the eggplant: slice your eggplant into pieces that are about 1-inch thick and 3-inches long. Kind of like a small potato wedge. This way the pieces will cook quickly – but will still retain their shape in the stir fry.
• For the okra: Cut the stems off first, then slice the pieces in half along the bias (diagonally).

Eggplant and Okra Fish Stir Fry Ingredients

Scroll all the way down for the full recipe.

• Fish: I’d recommend using fish with a rather firm flesh so the pieces retain their shape in the stir fry. Salmon, arctic char and tuna are all great choices. Slice the fish into bite sized pieces.
• Japanese or Chinese Eggplant: Like we just discussed, these are the long, skinny, almost seedless varieties. You’ll want roughly 10 ounces, sliced, salted, drained and dried.
• Okra: These edible seed pods are a great source of vitamins and fiber and have the perfect soft crunch! You’ll want about six okra pods, sliced obliquely in the center.
• Neutral Cooking Oil: Grapeseed oil or vegetable oil will be fine.
• Stir Fry Sauce: I’m just using a savory combination of sake, soy sauce, oyster sauce and water. Oyster sauce in particular is so great in stir fry recipes. It has a very deep saline quality with a touch of sweetness at the edges. Pick it up at most Asian grocery stores – or grab oyster sauce here on Amazon.
• Fish Marinade: Make a quick slurry of cooking sake, soy sauce, sesame oil and cornstarch (or potato starch). You’ll marinade your fish in this mixture. The cornstarch will provide a light coating to the fish that will keep it from overcooking in the wok and help it remain tender.
• Sesame Oil and Black Pepper: You’ll use these two as finishing ingredients – once the heat is off, and just before plating. The toasted nuttiness of sesame oil and the piney heat of black pepper bring the whole thing together!

How to Make Fish Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Marinate the fish. Combine the marinade ingredients in a bowl. Stir well until the starch is dissolved – and add the fish. Toss the pieces so they are all covered equally. Leave for 15 minutes.
3. Prepare the eggplant. Place your eggplant pieces in a bowl and sprinkle with 1/2 teaspoon of salt. Toss and leave for 15 minutes.
4. Mix the stir fry sauce. Mix the sake, soy sauce, oyster sauce and water in a bowl and set aside.
5. Drain the eggplant. Gently squeeze any excess water out of your eggplant slices and pat each one dry with a paper towel.
6. Cook the eggplant. Heat half of the cooking oil in a wok or deep skillet and add the eggplant pieces. Toss in the pan until it is cooked through (approx. 3-4 minutes). Transfer to a plate and set aside.
7. Complete the stir fry. Add the remaining cooking oil to the empty wok and add in the marinated fish and okra pieces. Cook for about 3 minutes until the fish is cooked through. Then return the cooked eggplant to the wok and add the sauce. Stir fry for about 30 more seconds. Turn the heat off and stir in the sesame oil and ground black pepper. Serve immediately.

Other Easy Asian Eggplant Recipes

While the smoky perfection of this eggplant and fish stir fry now resides among my favorites, it’s no secret that I’m all about Japanese and Chinese eggplant recipes in general. Here are a few of the best:

• Eggplant with Chinese Garlic Sauce
• Nasu Dengaku – Japanese Miso Glazed Eggplant
• Char Siu Style Roasted Eggplant
• Eggplant and Kabocha Miso Gratin
• Mabo Nasu – Japanese Style Eggplant Stir Fry

TABLEWARE

The pink serving plate, tile pattern chopsticks, and tile pattern sauce plate used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this eggplant and okra fish stir fry? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Eggplant and Okra Fish Stir Fry

Print Recipe

★★★★★

5 from 2 reviews

This is an easy, savory, sweet, and smoky Japanese style fish stir fry that’s ready in less than 25 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 2
• Category: Main
• Method: Stir frying
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 6 ounces firm fish such as salmon, arctic char, or tuna, sliced into bite size pieces
• 10 ounces Japanese or Chinese eggplant, sliced about 1-inch thick and 3 inches long, like small potato wedges
• 2 tablespoons vegetable or grapeseed oil, or other neutral oil
• 6 okra, stem removed, sliced in half
• 1 teaspoons sake
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons water
• 1 teaspoon sesame oil
• Ground black pepper, to taste

 

Fish marinade:

• 1 teaspoon sake
• 1 teaspoons soy sauce
• 1 teaspoon cornstarch or potato starch
• 1/4 teaspoon sesame oil

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Instructions

1. Add all the ingredients for the marinade in a bowl and stir to combine. Add the fish to the marinade and toss the pieces to coat them evenly. Leave for 15 minutes. 
2. Place the eggplant in a bowl and sprinkle 1/2 teaspoon of salt over the pieces. Toss and leave for 15 minutes. 
3. Meanwhile, mix the sake, soy sauce, oyster sauce, and water in a bowl and set aside. 
4. Gently squeeze the eggplant to get rid of excess water and pat each piece dry with a paper towel.
5. Heat the oil in a wok or deep skillet over medium heat and add the eggplant. Toss and cook the eggplant for 3-4 minutes, or until it’s cooked through and transfer to a plate. Set aside
6. Add the remaining 1 tablespoon oil, and then add fish and okra to the wok and cook for 3 minutes, until the fish is cooked through. Return the eggplant to the wok and add the sauce. Stir fry for 30 seconds and turn the heat off. Stir in the sesame oil and season with ground black pepper. Serve.

Nutrition

• Serving Size: 1 serving
• Calories: 307
• Sugar: 5.8g
• Sodium: 825.1mg
• Fat: 20.2g
• Saturated Fat: 12.2g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 12.4g
• Fiber: 5.1g
• Protein: 21.6g
• Cholesterol: 43.5mg

Keywords: Fish stir fry

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Eggplant and Okra Fish Stir Fry
Pickled Plum.

This is Ben’s favorite cabbage stir fry! Savory, salty, smoky, and with just enough heat to warm the taste buds, this crunchy cabbage stir fry with shrimp and dried chiles packs a punch in the flavor department. Plus, it only takes about 20 minutes to make from start to finish.

Making a stir fry is one of the easiest meals you can prepare. But there are three things that must be done right in order to achieve the desired outcome:

• The sauce shouldn’t be so strong that it overwhelms the natural taste of the vegetables and protein.
• The protein should be fully cooked while still remaining moist and tender.
• The texture of the vegetables should be tender while still yielding a little crunch.

In order to pull off the perfect stir fry, there are two easy rules to follow for beginners (if you are a pro, you can skip right to the recipe!):

• Make sure your wok or deep skillet is burning hot. This will ensure that the vegetables cook quickly while still retaining their crunch.
• Keep the ingredients to a minimum. Choose one protein, use no more than two or three vegetables, and keep the sauce simple. A good stir fry is delicate and should feel light when you eat it, especially if it’s served with a side of rice.

If you prefer using a lot of vegetables, pick ones that have similar cooking time, e.g., carrots, celery, bell peppers, onions, and slice them about the same size so the overall doneness is uniform.

Also, if you prefer to use chicken, pork, or beef, it’s best to chop the meat bite size to speed up the stir frying process, and to first cook it separately.

Ingredients for Cabbage Stir Fry

Scroll all the way down for the full recipe.

• Oil: Use a neutral oil with a high smoke point such as vegetable or grapeseed oil. You can also use peanut oil since the nutty flavor will marry nicely with the dish.
• Garlic: Lots of garlic is used in this stir fry to impart a little sweetness, earthiness, and give the dish a nice pungent kick.
• Shallot: I’m using a shallot instead of an onion because the flavor is more delicate and sweet.
• Cabbage: I’m using a green cabbage for this stir fry because of the leaves crunchy texture. But you can also use napa cabbage if you already happen to have some in your fridge. It won’t be as crunchy as green cabbage but still delicious.
• Shrimp: Use large shrimp that have been thawed. I highly recommend spending a little more on good shrimp since they taste better, and are friendlier to the environment. Look for sustainable shrimp that have been farmed in the US (Whole Foods has a good selection).
• Chinese dried red chiles: This dish wouldn’t taste the same without the addition of Chinese dried red chiles which are smoky and spicy. Feel free to add more or less to the dish and keep in mind that the heat level goes up drastically when the chiles are chopped, versus whole.
• Sesame oil: The oil is added right before serving to infuse a little nuttiness.
• Sauce: This sauce is bold and so good! It’s a mixture of fish sauce, shaoxing wine, sugar, oyster sauce, and cornstarch.

How to Make Cabbage Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Begin by putting the ingredients for the sauce in a bowl, and mixing until they are well combined. Set the bowl aside.
3. Take one Chinese red dried chile, chop it, and set it aside. The reason why I’m only chopping one chile is to keep the heat level to medium. If you like super spicy foods, go ahead and chop two or three.
4. Place a wok or a deep skillet over high heat and add the oil.
5. When the oil is hot, almost smoking, add the garlic and shallot and toss for 30 seconds.
6. Add the cabbage and stir fry constantly for 2 minutes. Add the shrimp and stir fry for 3 minutes.
7. Grab the sauce, stir, and add it to the wok while tossing the cabbage and shrimp so they get coated evenly. Cook for about 1 minute to give the sauce time to thicken.
8. Turn the heat off and add the chopped dried chile, whole dried chile, and sesame oil.
9. Stir well and transfer the stir fry to a serving dish. Enjoy!

Vegan Cabbage Stir Fry

If you don’t eat seafood but would still like to make this stir fry, here is how to make it vegan.

1. Swap the shrimp for smoked tofu, pressed tofu, or tofu cutlets. I personally love smoked tofu for this particular stir fry as the texture holds up well against the crunch of green cabbage. The smoky taste also pairs nicely with the Chinese dried red chiles.
2. Take the fish sauce out. Don’t try to replace it with just salt as it will only make your stir fry overly salty. Instead, use soy sauce or make your own vegan fish sauce by mixing 1 teaspoon wakame (seaweed) powder, 1/2 teaspoon salt, 1 tablespoon plain rice vinegar or distilled vinegar, 1 1/2 tablespoon soy sauce, 1 teaspoon sugar, and 1/2 cup warm water. Mix everything until the sugar and wakame powder have dissolved. You can keep the leftover vegan fish sauce in a jar and refrigerated for up to 1 month.
3. Replace the oyster sauce for soy sauce. For something closer to the real thing, add a sprinkle of sugar and wakame powder to the soy sauce.

Follow the same cooking steps listed in the recipe card to make the vegan version of this cabbage stir fry.

Can I Freeze this Stir Fry?

Because shrimp gets rubbery as soon as it’s overcooked, I don’t recommend freezing this stir fry.

However, if you are making it using another protein such as tofu or chicken, you can freeze it as long as the cabbage isn’t cooked all the way through, otherwise it may get soggy.

Save the stir fry in an airtight storage bag or container and freeze for up to 1 month.

Stir Fry Recipes

Stir fries are such a time saver in the kitchen and they taste so good! They are also an easy way to increase your intake of veggies which is why I make them so often.

Here are some of my favorite stir fry recipes:

• Stir fry veggies with garlic sauce
• Honey ginger tofu stir fry
• Chinese restaurant style stir fried napa cabbage
• Stir fried bean sprout with tofu and garlic chives
• Szechuan chicken

TABLEWARE

The pink and grey flower bowl, cutlery rest, chrysanthemum rim plate, four petal bowl, and rabbit teacup used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Cabbage Stir Fry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Cabbage Stir Fry with Shrimp and Dried Chiles

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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Savory, salty, smoky, and with just enough heat to warm the taste buds, this crunchy cabbage stir fry with shrimp and dried chilis packs a punch in the flavor department and only takes about 20 minutes to make from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2 servings
• Category: Seafood
• Method: Stir frying
• Cuisine: Chinese

Ingredients

• 1 tablespoon neutral oil such as vegetable oil or grapeseed oil
• 5 garlic cloves, minced
• 1 shallot, chopped
• 10 ounces cabbage, chopped
• 7 ounces raw shrimp, peeled, deveined, and chopped
• 10 Chinese dried red chiles
• 2 teaspoons sesame oil (preferable toasted sesame oil) – optional

 

Sauce

• 2 tablespoons fish sauce
• 2 tablespoons shaoxing wine, or dry sherry
• 1/4 teaspoon granulated sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon cornstarch

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Instructions

1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Chop one Chinese dried red chile and set it aside.
3. In a wok, deep skillet, or large pan over high heat, add the neutral oil.
4. When the oil is hot, add the garlic and shallot and cook for 30 seconds, until the garlic becomes fragrant.
5. Add the cabbage and cook for 2 minutes, tossing and stirring constantly. Add the shrimp and keep tossing and stirring for another 3 minutes.
6. Give the sauce a quick stir and add it to the wok. Cook for 1 minute or until the sauce thickens.
7. Turn the heat off and add the chopped dried red chiles, whole dried red chiles, and sesame oil. 
8. Stir well to combine and transfer the dish to a serving bowl or plate. Serve.

Notes

Store the stir fry in an airtight storage container. It will keep in the fridge for up to 2 days.

Nutrition

• Serving Size: About 12 ounces
• Calories: 273
• Sugar: 7.1g
• Sodium: 1817.4mg
• Fat: 12.1g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 16.5g
• Fiber: 3.3g
• Protein: 23.6g
• Cholesterol: 159.7mg

Keywords: main, quick, easy

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Cabbage Stir Fry with Shrimp and Dried Chiles
Pickled Plum.

This is a vegetarian recipe for Japanese mabo nasu which is a cross between Yú Xiāng (鱼香茄子), or fish fry eggplant, and mapo tofu . The eggplant is tossed in a gooey savory, earthy, and nutty sauce, perfect for pouring over rice. It’s delicious!

What is Mabo Nasu?

Mabo nasu is a popular Japanese dish consisting of sliced eggplant and ground pork that are cooked in a savory and pungent gooey sauce made with tobanjan, soy sauce, oyster sauce, sugar, stock, and potato starch. It is the same as mabo tofu except that eggplant, which is “nasu” in Japanese, is used instead of tofu. The dish is meant to be enjoyed with a side of Japanese rice.

Mabo nasu is one of many Japanese dishes that was influenced by Chinese cuisine and adapted to suit the Japanese palate. Japanese people are extremely sensitive to spicy foods which is why you will rarely find red chili peppers added to dishes.

Ingredients for Mabo Nasu

Scroll all the way down for the full recipe.

• TVP: Tvp stands for “textured vegetable protein.” It is a processed textured soy protein that’s both high in fiber and protein. It’s often used as an alternative to meat because of its meat-like texture, and also because it absorbs flavor easily. For this recipe I used crumbles to mimic ground pork.
• Bamboo shoots: When I originally made this mabo nasu, I only used tvp. It was good but I felt it needed something extra. By adding chopped bamboo it made the dish more interesting texture wise and lightened it up at the same time.
• Eggplant: Regular eggplant won’t work for this recipe since it contains too many seeds. You will need Chinese or Japanese eggplant, which are long and thin. You can easily find them at your local Asian grocery store or sometimes at Whole Foods.
• Oil: Use a neutral oil such as vegetable or grapeseed oil to fry the eggplant.
• Tobanjan (doubanjiang): Tobanjan is a Chinese bean paste made from fermented beans, salt, chili peppers, soybeans, and flour. It’s very pungent and salty so you will only need a little for this recipe.
• Shaoxing wine: Shaoxing wine is an essential ingredient in Chinese cooking. It has a unique taste that’s a little sweet like caramel, slightly boozy, and vinegary. Dry sherry can be used as an alternative.
• Sugar: A little sugar is used to mellow and balance the saltiness of the dish.
• Soy sauce: Soy sauce is what adds umami to many Asian dishes, including this mabo nasu. If you are vegan, omit it and use soy sauce.
• Oyster sauce: Think of oyster sauce as a more complex version of soy sauce. It has everything in terms of flavor – it’s sweet, salty, umami, pungent, slightly briny, and earthy.
• Garlic: Two cloves of garlic, minced, is used to flavor the oil with sweetness and earthiness.
• Stock: Use low sodium chicken stock or vegetable stock to make the dish vegan.
• Onion: Normally, onions are added at the beginning of a recipe to bring fragrance to a dish, but we are adding them closer to the end for this one, so they can infuse plenty of amami, the Japanese word for sweetness.
• Potato starch: Potato starch is used to thicken the sauce and give it that classic gooeyness we love so much about Asian food. Alternatively, you can also use cornstarch.
• Salt: Just a pinch to balance out the flavors.
• Rice vinegar: One teaspoon is just enough to add a touch of sourness.
• Sesame oil: Used as a finishing oil to dress the dish with a little nuttiness.
• Scallions: The chopped scallions add a pop of color and a lovely refreshing crunch!

How to Make Mabo Nasu

1. Gather all of your kitchen tools and ingredients.
2. Add the tvp in a bowl and pour 1/4 cup of hot water over it. Give it a quick stir and leave for about 10 minutes, until the tvp is rehydrated.
3. Slice the eggplant and soak it in a bowl of water for 15 minutes. This will get rid of some of the bitterness. Drain the eggplant and pat the pieces dry with a paper towel or kitchen towel.
4. Add the eggplant to a large deep skillet (a wok also works) and turn the heat to medium. Cook the eggplant for 1 minute and drizzle 2 tablespoons of neutral oil over the pieces. Toss the eggplant until all the pieces are coated evenly and cook for 4 minutes.
5. Drizzle one more tablespoon over the eggplant pieces and toss to coat evenly. Cook for 3 minutes.
6. Transfer the eggplant to a bowl or a plate but do not turn the heat off. The texture of the eggplant should be tender but still a little crunchy.
7. Add the remaining tablespoon of oil to the same skillet and stir in the tvp and chopped bamboo. Cook for 3 minutes, or until the tvp is golden.
8. One by one, add the tobanjan, shaoxing wine, sugar, soy sauce, oyster sauce, and garlic, and cook for 30 seconds.
9. Stir in the chicken stock and chopped onion, and return the eggplant to the deep skillet.
10. Bring to a boil, lower the heat to a bubbling simmer, cover, and cook for 6 minutes.
11. Add the potato starch and water mixture to the skillet while continuously stirring. Keep stirring until the sauce thickens (about 30 seconds) and add the salt and rice vinegar.
12. Turn the heat off and add the sesame oil.
13. Serve the mabo tofu with rice and top with chopped scallions.

Can I Freeze Mabo Nasu?

You can technically freeze mabo nasu but I would advise against it because the texture of the eggplant might get very moussy.

Cooking with eggplant is such a finicky business. It’s one of those vegetables that require more attention to details than something easy like a  cucumber. If the cooking time is too short, the eggplant will have rubbery texture (that no one likes!) and will automatically ruin a dish. If it’s cooked for too long, it will get mushy and fall apart.

I find that the more you mess with it, the worse the texture becomes which is why I don’t recommend freezing, thawing, and reheating eggplant.

What to Serve with Mabo Nasu

The best way to enjoy mabo nasu is with a side of Japanese white rice. The sticky fat grains absorb the sauce beautifully and instantly elevate the dish. However, if you prefer brown rice, please go ahead and enjoy the dish with that.

This Japanese eggplant stir fry is quite filling so if you are planning to serve other dishes with it, I recommend small sides that are light or refreshing, such as:

• Hijiki seaweed salad
• Japanese cucumber salad (sunomono)
• Green salad with carrot ginger dressing
• Edamame with soy and sesame sauce
• Stir fry veggies 

Did you like this Mapo Nasu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Mabo Nasu (Japanese Style Eggplant Stir Fry)

Print Recipe

★★★★★

5 from 1 review

This is a vegetarian recipe for Japanese mabo nasu. The eggplant is tossed in a gooey savory, earthy, and nutty sauce, perfect for pouring over rice. It’s delicious!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4
• Category: Main
• Method: Stir frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1 oz TVP (textured vegetable protein), should equal about 1/4 pound, rehydrated
• 4 oz bamboo shoots, chopped
• 2 medium size Japanese or Chinese eggplant (about 1 pound), sliced rangiri style or about 1-inch thick
• 4 tablespoons vegetable oil
• 1 tablespoon tobanjan (doubanjiang)
• 1 tablespoon shaoxing wine, or dry sherry
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (for vegan: omit oyster sauce and add an additional tablespoon soy sauce instead)
• 2 garlic cloves, minced
• 2 1/4 cups low sodium chicken stock (for vegan: use mushroom broth or low sodium vegetable broth)
• 1 small onion, finely chopped
• 1 1/2 tablespoon potato starch or cornstarch mixed with 3 tablespoons water
• 1/2 teaspoon kosher salt
• 1 teaspoon plain rice vinegar
• 1/2 teaspoon sesame oil
• 3 scallions, finely chopped (optional)

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Instructions

1. Put the TVP in a bowl and add ¼ cup boiling hot water. Let the TVP rehydrate for about 10 minutes.
2. Soak the eggplant in a bowl of water for 15 minutes. Drain and pat dry.
3. Place the sliced eggplant in a large deep skillet and turn the heat to medium. Toss the eggplant for 1 minute and drizzle 2 tablespoons of the vegetable oil. 
4. Toss the eggplant until all the pieces are evenly coated with the oil and cook the eggplant for 4 minutes, stirring occasionally.
5. Add 1 tablespoon of oil by drizzling it over the eggplant and cook for 3 minutes. The eggplant should be slightly tender but not cooked enough so it’s ready to eat yet.
6. Transfer the eggplant to a plate and set aside. Do not turn the heat off.
7. Use the same skillet and add the TVP and bamboo with the remaining 1 tablespoon oil. Cook for 3 minutes while stirring constantly, until the TVP is golden. 
8. Stir in the tobanjan, shaoxing wine, sugar, soy sauce, oyster sauce, and garlic and cook for 30 seconds. Keep stirring until the ingredients are well combined.
9. Add the chicken stock, onion, cooked eggplant, and stir. 
10. Bring to a boil and lower the heat to low (bubbling simmer). Cover and cook for 6 minutes.
11. Stir the potato starch and water mixture and slowly add it to the pan, stirring constantly. Cook for 30 seconds, or until the sauce thickens and stir in the salt and rice vinegar. 
12. Turn the heat off, stir in the sesame oil, and transfer the mapo eggplant to a serving bowl. Top with scallions and serve with Japanese rice.

Notes

Keep the leftover mabo nasu in an airtight storage container. It will keep in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 249
• Sugar: 10.5g
• Sodium: 635.6mg
• Fat: 15.3g
• Saturated Fat: 11.5g
• Unsaturated Fat: 0.8g
• Carbohydrates: 23.1g
• Fiber: 5.7g
• Protein: 8.8g
• Cholesterol: 0mg

Keywords: mapo nasu, mapo eggplant,

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Mabo Nasu (Japanese Style Eggplant Stir Fry)
Pickled Plum.

Making stir fry veggies is an easy and tasty way to add vegetables to your diet. It also saves time in the kitchen since cooking the entire dish only takes around  20 minutes. In this post I share a delicious vegetable stir fry with garlic sauce recipe and give tips on how to make the perfect stir fry!

Knowing how to stir fry is an excellent skill to possess in the kitchen as it gives you an easy way to add an additional dish to a meal. Let’s face it – it’s much more fun and delicious to eat a variety of dishes than to only be offered one.

I grew up with a Japanese mother who often made teishoku style (Japanese set meal) dinners so it’s become a habit of mine to whip up several small dishes every time I’m in the kitchen.

Ben is always blown away when four or five dishes appear on the table, but the truth is that it doesn’t take me that long to cook them. And that’s because I stir fry a lot and know how to season stir fries so they taste very different from one to another.

This vegetable stir fry is a great example of how I cut down on time in the kitchen while still offering something flavorful and wholesome. The sauce is very simple and loaded with garlic, just like you would find at your favorite local Chinese restaurant.

Kitchen Essentials to Make Stir Fries

Here’s a quick list of basic things to keep in your kitchen and pantry so you can make stir fry any time.

Kitchen Tools

• Small bowls: When you have a few chopped ingredients and sauces that need to be added quickly, it’s best to have everything prepped in advanced so you can focus on what’s happening in your wok. Small bowls are great to have in order to keep your cooking area organized.
• Wok or a large deep skillet: I have cooked with both and personally don’t see a big difference between the two. This is obviously just my opinion but I don’t think you need to go out and buy a wok if you have a good deep skillet. This is the one I use and am very happy with.
• Spatula: A spatula is great at scooping up food and tossing it up in the air because of its wide surface. Using long chopsticks also works very well.

Ingredients

• Soy sauce: Soy sauce is at the base of many stir fry sauces and it can be used on its own to season proteins and veggies.
• Oyster sauce: The combination of soy sauce and oyster sauce is as common in stir fries as combining sake and mirin in Japanese cooking. Oyster sauce adds a pungent element that’s not overwhelming as well as a caramel-like sweetness. P.S: Lee Kum Kee makes some of the best oyster sauces.
• Mirin: Mirin is a little sweet and really good at toning down salty ingredients.
• Cornstarch: Cornstarch is used to thicken the sauce and give it that lovely velvety, gooey texture. You can also use potato starch (katakuriko) for the same result.
• Sesame oil: Sesame oil is usually added once the cooking process is done to infuse the dish with a little nuttiness and balance out the flavors.

While there are plenty of other condiments I could suggest you get to keep your stir frying time fun and exciting, those are the basic ones you will be using on a regular basis. From there you can experiment by adding spicy chili crisp, a dash of vinegar, sambal oelek, fish sauce, etc… And come up with your own special stir fry sauce.

Ingredients for Stir Fry Veggies

• Peanut oil: Peanut oil has a mild nutty flavor and a high smoke point, which makes it ideal for stir fries. You can also use a neutral oil such as vegetable or grapeseed oil.
• Garlic: Garlic is frequently used in stir fries for its pungent and sweet properties. This stir fry uses a lot but you can use less if you prefer a milder, less garlicky taste.
• Mixed vegetables: I am going very basic with veggies for this stir fry. I chose onion, carrot, and celery because you simply cannot go wrong with these usual suspects. Plus, the contrast between green and orange looks beautiful on a plate.
• Shiitake mushrooms: You could use button mushrooms for this stir fry but I find that there is nothing like shiitake mushrooms to absorb the flavor of the sauce. With shiitake mushrooms, every bite is an explosion of flavor.
• Stir fry sauce: A mixture of water, soy sauce, and salt.
• Sesame oil: The final touch, to infuse some nuttiness.

Other vegetables that are good for Stir Fries

If you happen to have all the ingredients for this recipe except for the selection of vegetables, don’t worry, you can still make it. There are other vegetables that are just as good to use in stir fries as the common ones listed above.

I recommend using a combination of two to three vegetables maximum. Using too many different ones can mess up the texture of the vegetables if the cooking time for each vegetable is different.

• Asparagus
• Baby corn
• Bamboo shoots
• Bell peppers
• Bok choy
• Broccoli
• Cabbage
• Napa cabbage
• Snow peas
• Snap peas
• Zucchini

How to Make Stir Fry Veggies

1. Gather all of your kitchen tools and ingredients.
2. Use a wok or a large deep skillet, turn the heat to high, and add the peanut oil.
3. Add the garlic and toss for 30 seconds.
4. Add the remaining vegetables and the water and cook for 3 minutes, stirring and tossing constantly.
5. Stir in the soy sauce and salt and turn the heat off.
6. Drizzle the sesame oil on top, toss to combine, and transfer the stir fry to a serving bowl or plate.
7. Serve with white or brown rice. Enjoy!

Stir Frying Tips

Here are some easy tips to follow to improve your stir fry cooking skills.

A good mise en place

As I mentioned before, it’s very important to have an organized cooking station when making a stir fry. That’s because the entire cooking process only takes a few minutes so you will be throwing ingredients in the wok one after another fairly quickly. Make sure all of your proteins and vegetables are sliced, your sauce is pre-mixed if it contains a few ingredients, and toppings such as a finishing oil, measured.

A burning hot wok

This is key to making a successful stir fry!

Your wok and oil must be really hot to flash fry the vegetables and give them that lovely crunch that’s  also a little tender. Stir frying at medium or low heat will yield vegetables that are either too crunchy, or too soft, because they will most likely need to spend a longer time in the wok.

Ingredients should be sliced bite size (including meats)

Because the cooking process is so quick (around 5 minutes), it’s better to slice your meat bitesize to allow it to cook through faster. Same goes for vegetables unless you enjoy a really big piece of raw broccoli with your rice.

Proteins first, vegetables last

Always cook your meat, seafood, or other protein, first. Once it’s cooked, transfer the protein to a plate and leave it nearby. This is done so the protein stays moist and tender. Add the vegetables to the wok and once the vegetable are cooked, return the protein to the wok. Add the sauce and finishing oil last.

What to Serve with Stir Fry Veggies

Now that you have a colorful plate of garlicky veggies, it’s time to put your meal together. You can serve this stir fry with a side of brown or white rice and:

• Japanese egg drop soup (kakitamajiru)
• Vegetable wonton soup
• Mushroom cabbage dumplings
• Vegetable egg rolls
• Chicken egg foo young
• Honey walnut shrimp

Did you like this Stir Fried Veggies with Garlic Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Stir Fry Veggies with Garlic Sauce

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This is an easy and tasty recipe for stir fry veggies tossed in garlic sauce. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Side
• Method: Stir frying
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 2 tablespoon peanut oil
• 8 garlic cloves, minced
• 1/2 small onion, chopped
• 2 celery stalks, sliced on the bias, about 1/2-inch thick
• 1 medium carrot, sliced on the bias, about 1/2-inch thick
• 4 shiitake mushrooms, sliced into strips
• 3 tablespoons water
• 2 teaspoons soy sauce (gluten-free: use tamari sauce or liquid aminos)
• 1/2 teaspoon salt
• 1 teaspoon sesame oil

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Instructions

1. Place a wok or large deep skillet over high heat and add the peanut oil. 
2. When the oil is hot, almost smoking, add the garlic and quickly stir. Cook for 30 seconds.
3. Add the onion, celery, carrot, shiitake mushrooms, and water, and stir fry for 3 minutes, tossing and stirring constantly on high heat.
4. Add the soy sauce and salt and stir. 
5. Turn the heat off and drizzle the sesame oil on top of the vegetables. Toss and serve with rice.

Notes

Keep the leftovers in an airtight storage containers and refrigerate for up to 3 days.

Nutrition

• Serving Size: 2
• Calories: 204
• Sugar: 4.4g
• Sodium: 805.2mg
• Fat: 16.2g
• Saturated Fat: 2.7g
• Unsaturated Fat: 5.4g
• Trans Fat: 0.1g
• Carbohydrates: 13.7g
• Fiber: 3.4g
• Protein: 2.9g
• Cholesterol: 0mg

Keywords: main, dinner, vegetarian, vegan

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Stir Fry Veggies with Garlic Sauce
Pickled Plum.

This quick stir fry is an easy and delicious way to serve bean sprouts as a meal! Tossed with garlic chives, tofu, plenty of garlic, and a soy sauce based stir fry sauce, this dish reminds me of something I used to order regularly when I lived in Hong Kong. 

What are Bean Sprouts?

Bean sprouts, or mung bean sprouts, are green or yellow mung beans that have white stalks sprouting from them. They are often used in salads, as a topping for noodle soups, in stir fries, and sometimes curries. They are very popular in East and Southeast Asian cooking because they are easy to find and cheap to buy.

What are Garlic Chives?

Garlic chives belong to the liliaceae species, or the bulb onion family. But unlike many of its species where the bulb is edible, garlic chives are cultivated for their flowers and stems. They look similar to onion chives (or simply called chives) but are longer and flat, almost like tall grass. The taste is more garlicky than oniony, but still very mild compared to actual garlic.

They are mostly used in East and Southeast Asian cooking in dishes such as stir fries, soups, and salads.

Where to Buy Garlic Chives

You can buy garlic chives at Chinese, Vietnamese, Korean, and Japanese grocery stores, in the fresh produce section.

Best Types of Tofu to use for Bean Sprout Stir Fry

Using tofu in stir fries is a great substitute for meat and can impart a really interesting taste and texture depending on how it’s treated and/or seasoned. Therefore, it’s important to know the differents types available in order to get the right consistency and flavor.

Extra firm tofu usually does the trick for stir fries that use crunchy vegetables such as carrots, broccoli, and celery. Because the vegetables are so crunchy, using a softer yet still firm block of tofu introduces moisture and a more tender element to the stir fry.

But for something like a bean sprout stir fry which only use delicate vegetables, it’s best to use a very firm tofu (such as the ones I’ve listed below) in order to get the perfect balance of “chewy-meatiness” and soft crunch.

Pressed and Fried Tofu: This is the type I usually use for stir fries in general because I love fried tofu. I love that it absorbs flavor well, looks pretty, and adds an extra textural element to the dish.

Tofu Cutlets: This type is only sold by House Foods, which is one of my favorite tofu brands. The tofu is very similar to pressed and fried tofu but is even firmer than that. It’s closer to smoked tofu in texture but has that lovely fried exterior, and also comes in different flavors such as teriyaki, spicy garlic, and savory orange.

Smoked Tofu: Smoked tofu is often used in Chinese cooking to make salads, sides that come with vegetables, and stir fries. It has a smoky taste that usually come from smoking the tofu in tea leaves, a brownish exterior, and is compact like cheese (you can barely see the curds).

Ingredients for Stir Fried Bean Sprouts with Tofu and Garlic Chives

• Tofu: As previously mentioned, choose a type of tofu that is very firm such as smoked tofu, pressed and fried tofu, or tofu cutlets by House Foods. Slice the tofu about 1 inch in thickness.
• Oil: Using peanut oil will add an element of nuttiness, or you can use a neutral oil with a high smoking point such as vegetable or grapeseed oil.
• Garlic: There’s plenty of garlic in this stir fry! I’m using 5 garlic cloves but feel free to use up to 8 if you are a garlic lover.
• Stir fry sauce: A mix of oyster sauce, soy sauce, and mirin. To make this sauce vegan, use hoisin sauce instead of oyster sauce.
• Bean sprouts: Make sure to buy fresh white bean sprouts that are nice and crispy. Stay away from anything that looks dirty, slightly brown, or where the sprouts look a little soft.
• Garlic chives: Just like grass, a nice bunch of garlic chives should look fresh and have a nice green color.
• Sesame oil: Sesame oil is nutty and earthy and also brings balance to the dish.

How to Make Bean Sprout Stir Fry

1. Gather all of your cooking tools and ingredients.
2. Slice the tofu into 1-inch thick pieces. If you are using smoked tofu, I recommend going one step further and slicing them into sticks so they are about the same length as the garlic chives, but a little thicker, like a chopstick.
3. Put all of the ingredients for the stir fry sauce in a bowl and mix well. Set aside.
4. Use a wok or a deep skillet and turn the heat to high. Wait about 2 minutes for the surface to get very hot.
5. Add the oil and swirl it around. Add the garlic and stir fry for 30 seconds.
6. Add the tofu and stir fry constantly for 2 minutes.
7. Add the bean sprouts and garlic chives and stir fry for 1 minute – tossing them up if you can.
8. Add the stir fry sauce and quickly toss the tofu and veggies to coat evenly.
9. Turn the heat off and finish by drizzling the sesame oil on top. Serve immediately.

How to Make Stir Fry as Good as Chinese Takeout

Here are some easy tips to follow so that your homemade stir fries will come out tasting and looking as good as your favorite local Chinese restaurant.

• Use peanut oil or a neutral oil. Most Chinese restaurants use peanut oil because it has a high smoking point and a lovely nutty flavor. But if you don’t have any you can use a neutral oil like vegetable or grapeseed oil (better for you since it has a higher concentration of good fat), or any other neutral oil with a high smoking point. Steer clear of olive oil as they impart a fruity/floral flavor and scent.
• Use a large deep skillet or wok. You need something deep enough that can hold the ingredients when they are being tossed up and around. A deep skillet or wok is also good to push ingredients to the side, while other ingredients, that need a shorter cooking time, are added later on in the stir frying process. For example, when making fried rice, the rice mixture has to be pushed to the side to leave space for the egg to be scrambled before it can be mixed in.
• Make sure your skillet is very hot before adding anything to it. This is crucial to the success of your stir fry! Do not add anything to the wok – not even oil – until it is very hot, otherwise the ingredients won’t be able to flash fry. It’s the difference between having perfectly moist and slightly crunchy veggies on your plate, versus limp ones soaked in sauce.
• Add the ingredients that take the longest to cook, first. Separate the vegetables that are super crunchy and take longer to cook from the ones that don’t. For example, start by stir frying the carrot, celery, and broccoli for a couple of minutes, and add the zucchini, bamboo, and bean sprouts after.
• Toss constantly for 3-5 minutes. Don’t go any longer than that if you like your veggies to retain a little crunch. And don’t stop tossing and stirring, you must do this constantly!
• Add the sauce last, about 30 seconds before turning off the heat. Only add the sauce once the vegetables are cooked, otherwise the sauce will evaporate and you won’t have any extra left to pour over your rice.

What to Serve with Stir Fried Bean Sprouts with Tofu and Garlic Chives

This is a fairly light dish with delicate flavors so it can be served with sides that pack a punch or that are heavier. Some of my favorites are:

• Mushroom and cabbage dumplings with dipping sauce
• Japanese fried rice (yakimeshi)
• Singapore chow mei fun
• Dry-fried green beans with garlic sauce
• Chicken egg foo young

Did you like this Stir Fried Bean Sprouts with Tofu and Garlic Chives Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Stir Fried Bean Sprouts with Tofu and Garlic Chives

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★★★★★

5 from 2 reviews

Tossed with garlic chives, tofu, plenty of garlic, and a soy sauce based stir fry sauce, this quick stir fry only takes 20 minutes to make from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Tofu
• Method: Stir frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 6 ounces smoked tofu, pressed tofu, or tofu cutlets
• 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
• 5 garlic cloves, finely sliced
• 5 ounces beans sprouts, rinsed and drained and lightly patted dry
• 2 ounces garlic chives, chopped into 3-inch long stalks
• 1 teaspoon sesame oil

Stir fry sauce:

• 1 tablespoon oyster sauce (vegan: use 1 tablespoon hoisin sauce)
• 1 1/2 teaspoon soy sauce
• 1 teaspoon mirin

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Instructions

1. Slice the tofu into 1-inch thick pieces. 
2. Mix all of the ingredients for the stir fry sauce in a bowl and set aside.
3. Place a wok or deep skillet over high heat and wait for about 2 minutes for the wok to get very hot.
4. When the wok is very hot, add the oil and swirl it to coat the base.
5. Add the garlic and stir fry for 30 seconds.
6. Add the tofu and cook for 2 minutes.
7. Add the bean sprouts and garlic chives and stir fry for 1 minute, tossing them up in the air if possible.
8. Add the stir fry sauce and quickly toss the ingredients to coat them evenly.
9. Turn the heat off and drizzle the sesame oil on top.
10. Transfer to a plate and serve immediately.

Notes

Leftover: Store the leftovers in an airtight storage container, and refrigerate for up to 2 days.

Freezing: Unfortunately, this stir fry cannot be frozen due to the delicate texture of the bean sprouts.

Nutrition

• Serving Size: 2
• Calories: 210
• Sugar: 5.1g
• Sodium: 378.3mg
• Fat: 13.9g
• Saturated Fat: 6.5g
• Unsaturated Fat: 3.8g
• Trans Fat: 0g
• Carbohydrates: 11.3g
• Fiber: 3.2g
• Protein: 12.3g
• Cholesterol: 0mg

Keywords: mung bean sprouts, low calorie

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Stir Fried Bean Sprouts with Tofu and Garlic Chives
Pickled Plum.

This Szechuan chicken stir fry hits the spot whenever I’m craving spicy hot food. It’s easy Chinese food that’s packed with flavor and vibrant colors and only takes 25 minutes from start to finish!

I love Szechuan food but it wasn’t until I lived in Taipei that I was introduced to a different style of Chinese cuisine.

I grew up in a small town in the middle of nowhere, Canada, so my knowledge of Chinese food was very limited until I was in my early 20s. I traveled to Hong Kong at the age of 12 but don’t remember much about the food, except for one dinner in a jumbo floating boat where plates of food made a brief appearance at our table before being snatched away, faster than I had time to taste them.

Beside, Hong Kong offers Cantonese food which is a completely different cuisine than Szechuan. Cantonese food is milder and less pungent in general (at least from what I experienced during the three years I lived there).

Szechuan cuisine is a different beast – the food is punchy and they don’t hold back on spices or heat. Every dish is an explosion of flavor and the food will often leave with a tingly and numbing sensation.

Szechuan is a very simple dish that I love making because of its vibrant red color and smoky, nutty, and spicy taste.

Not only do I love the flavor profile, I’m also all over the texture of their chicken which is why I thought of sharing this Szechuan chicken recipe with you.

What is Szechuan Chicken?

Szechuan chicken is a spicy dish that hails from China’s Sichuan province. The dish is made of chicken that has been marinated and dipped in egg and cornstarch, and stir fried with dried chili peppers and a simple soy and sesame sauce.

Szechuan Chicken vs Hunan Chicken

It’s easy to confuse Szechuan chicken and Hunan chicken since the dishes are very similar. The way the chicken is prepared is the same and they are both served with dried red chili peppers. However, when it comes to taste Szechuan chicken is less spicy and more sweet than the Hunan version.

This recipe is less spicy than the original Szechuan chicken

Because I have a low tolerance for Sichuan peppercorns and dried chilies (I love spicy food but up to a certain point) I omitted them from the dish and used spicy chili crisp instead.

Spicy chili crisp is a chili oil condiment packed with chilis, dried onions, garlic, spice and roasted soy beans. It’s one of those sauces you can’t get enough of. In fact, spicy chili crisp is so loved that it’s quickly becoming China’s top-selling sauce!

Adding spicy chili crisp to my Szechuan chicken infuses the dish with plenty of savory and smoky flavors.

It’s seriously good.

Ingredients For Szechuan Chicken

• Chicken: skinless breast of fillet are better because they marinate well and absorb a lot of flavor.
• Egg: To coat the chicken so it doesn’t dry out when stir fried.
• Cornstarch: This gives the chicken its velvety texture.
• Oil: You can use any type of neutral oil for this dish.
• Garlic: To add pungency and nuttiness.
• Ginger: This adds a touch of additional heat to this already spicy dish!
• Onion: Thinly sliced onions to absorb the spicy and savory flavors.
• Bell Pepper: Bell peppers add a nice crunch and some sweetness.
• Shiitake Mushrooms: These are optional – but I really love how they absorb the sauce and explode with flavor in my mouth after each bite.
• Scallions: Chopped green onions are added at the end for color and a nice crunch.
• Szechuan Chicken Sauce: A combination of chili paste, spicy chili crisp, chicken stock, soy sauce, rice vinegar, and cornstarch.

How To Make Szechuan Chicken

1. Add the chicken to the whisked eggs and cornstarch and let sit for 15 minutes. This technique is called velveting.
2. Mix the ingredients for the Szechuan sauce in a bowl.
3. Pan fry the chicken until it’s cooked through and golden brown on the outside. Transfer it to a plate.
4. Cook the vegetables for 5 minutes and return the chicken to the pan.
5. Add the sauce while stirring for 1 minute, until it bubbles and thickens.
6. Serve with white or brown rice. Enjoy!

Variations

Add a handful of dried red chilis for a spicier dish. Add them at the same time as you return the cooked chicken to the pan.

You can also serve this dish with congee, Ben likes to use Szechuan chicken as a topping for it.

Other Spicy Dishes Like This Szechuan Chicken

If you enjoyed this dish, I recommend trying these other fiery recipes:

• Tteokbokki (Spicy Korean Rice Cakes)
• Spicy Vegan Sichuan Noodles
• Stir Fry Beef With Spicy Hoisin Sauce
• Crispy Honey Sriracha Tofu
• Smacked Cucumber with Chili Oil

You can make this Szechuan chicken recipe ahead of time and keep it refrigerated until meal time. It will keep for up to 3 days.

Did you like this szechuan chicken recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Szechuan Chicken Recipe

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★★★★★

4.8 from 6 reviews

Colorful veggies and chile paste make this Szechuan chicken vibrant and deliciously spicy! And it only takes 25 minutes to make from start to finish!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: Main
• Method: Stir frying
• Cuisine: Chinese

Ingredients

Units USM

• 1/2 pound skinless boneless chicken breast or fillets (chopped bite size)
• 1 large egg (whisked)
• 2 teaspoons cornstarch
• 2 tablespoons vegetable or peanut oil
• 2 cloves garlic, minced
• 1 thumb size ginger, peeled and finely chopped
• 1 small onion, finely chopped
• 1 green or red bell pepper, chopped
• 3 fresh shiitake mushrooms (optional), chopped
• 3 scallions, finely chopped

Sauce

• 1 tablespoon chili paste such as sambal oelek, 2 tablespoons for extra spicy
• 2 tablespoons spicy chili crisp
• 1/4 cup chicken stock
• 2 1/2 tablespoons soy sauce
• 1 1/2 tablespoon rice vinegar
• 1 teaspoon cornstarch

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Instructions

1. In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and marinade for 15 minutes.
2. Add all the ingredients for the sauce into a bowl and whisk until well blended.
3. In a large pan over medium high heat, add 1 tbsp vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Remove chicken from the pan and set aside.
4. Add remaining 1 tbsp vegetable oil to the pan (still over medium high heat) and add garlic and ginger. Cook for 1 minute and add onions, green and red bell pepper and shiitake mushrooms. Cook for 5 minutes.
5. Return chicken to the pan and add sauce. Stir and coat vegetables and chicken for 1 minute and turn the heat off.
6. Transfer to a plate or bowl and serve Szechuan chicken with a side of white rice.

Notes

This Szechuan Chicken Recipe will keep refrigerated for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 155
• Sugar: 3.1g
• Sodium: 519.7mg
• Fat: 6.5g
• Saturated Fat: 1.9g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 7.6g
• Fiber: 1.3g
• Protein: 16.2g
• Cholesterol: 91.8mg

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Szechuan Chicken – 辣子鸡
Pickled Plum.

Crispy tofu cubes with a hint of heat and plenty of honey sweetness! If you think tofu is bland, wait until you try this recipe – it might just become your and your family’s new favorite dish!

I love crispy tofu!

Whenever I’m in the mood to make something that tastes indulgent but is still good for me, I often reach out for a block of tofu and dress it up with bold flavors. Today’s recipe is exactly that – I’ve created an easy tofu dish you can make at home in just 15 minutes!

It’s a spicy honey sesame tofu that’s sweet and nutty with a crunchy coating made of cornstarch. Are you familiar with general Tso chicken? Well, it’s close to that but with more zing and yum!

For this dish I’m using Aunt Sue’s Raw & Unfiltered Honey which comes in two bold flavors – wildflower or clover.

You will also need soy sauce, sesame oil, sesame seeds, chili sauce such as sambal oelek, and garlic to make the sauce. I mixed equal amounts of honey and soy sauce to keep the flavors of the dish balanced but feel free to use more honey if you prefer a sweeter taste.

The secret to making this dish lip smacking delicious not only lies in the sauce but in the texture of the tofu. You want the outside to be super crispy!

Don’t worry, it’s not difficult to make, you just have to follow these three easy rules:

• Drain the tofu well before using it. Take it out of the package and let it rest on a plate for 10-15 minutes. This removes excess water that would have made it difficult for the cornstarch to adhere to the cubes.
• Use cornstarch to dust the tofu cubes and don’t be shy about using more than what the recipe calls for if your cubes are not well coated. Take your time making sure each cube has a thin, uniform layer of cornstarch on all sides.
• Make sure the oil is hot before placing the tofu in your pan or wok. This is essential to making the outside crispy instead of soggy. I like to heat up my pan for about 2 minutes before adding the oil and then wait another minute before adding the tofu.

Pan fry on each side for 2-3 minutes and you will have perfectly crispy tofu cubes!

What to serve spicy honey sesame tofu with

There are so many ways to serve this spicy honey sesame tofu!

You can go the traditional route and serve it with white or brown rice – you can never go wrong with that. Or you can skip the grains and serve it with greens like I did. I used watercress to add a peppery taste to the dish and the flavors married beautifully!

You could probably use these tasty cubes in a sandwich too – spicy honey sesame tofu banh mi anyone?

No matter how you decide to serve this dish, I guarantee everyone will love it, including your kids!

Did you like this Spicy Honey Sesame Tofu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Spicy Honey Sesame Tofu

Print Recipe

★★★★★

5 from 4 reviews

Crispy tofu cubes with a hint of heat and plenty of honey sweetness!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2
• Category: Tofu
• Method: Stir frying
• Cuisine: Chinese

Ingredients

• 4 tablespoons vegetable oil
• 3 tablespoons cornstarch
• 1 16oz block medium firm or firm tofu
• 2 tablespoons onions, finely chopped
• Salt and pepper to taste

Spicy honey sesame sauce:

• 2 ½  tablespoons soy sauce
• 2 ½  tablespoons Aunt Sue’s Raw & Unfiltered Honey
• 1 tablespoon water
• 1 teaspoon chili paste such as sambal oelek
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1/2 tablespoon sesame seeds

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Instructions

1. In a bowl, whisk all the ingredients for the spicy honey sesame sauce and set aside.
2. Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or a tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer.
3. Dust the tofu cubes on all sides with cornstarch and set aside.
4. In a large pan over high heat, add 3 tablespoon vegetable oil. When the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
5. Transfer the tofu cubes to a plate covered with paper towel.
6. Using the same pan, lower the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the onions and saute for 1 minutes, or until onions are translucent and tender. 
7. Return the tofu cubes to the pan and pour the sauce over. Toss to cover the tofu cubes evenly and cook for 2 minutes. 
8. Turn the heat off, transfer to a shallow bowl and season with salt and pepper if needed. Serve with vegetables and rice.

Notes

This spicy honey sesame tofu recipe is best served right out of the pan. If you have leftovers, keep them refrigerated in an airtight container. It will last for up to 2 days.

Nutrition

• Serving Size:
• Calories: 577
• Sugar: 11.5 g
• Sodium: 291.2 mg
• Fat: 46.3 g
• Saturated Fat: 24.9 g
• Carbohydrates: 27.5 g
• Fiber: 1.3 g
• Protein: 20.1 g
• Cholesterol: 0 mg

Keywords: vegetarian, main

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Spicy Honey Sesame Tofu
Pickled Plum.