Vegetarian Mushroom Stir-Fry Recipe

About this recipe

A hearty and flavorful vegetarian dish featuring mushrooms and a savory sauce, perfect for dinner. Serve over rice or noodles for a satisfying meal.

Ingredients

• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Zoff Garlic Powder
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 1 ltr Kinley Packaged Water
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free

Instructions

1. 1. Cut the mushrooms into slices and set aside.
2. 2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
3. 3. Add 2 tablespoons of diced onion and 1/4 teaspoon of garlic powder to the skillet. Cook until the onion is tender, about 3-4 minutes.
4. 4. Stir in 1/4 cup of soy sauce, 2 teaspoons of vegetable bouillon powder, and 2 cups of water. Mix well.
5. 5. Add the sliced mushrooms to the skillet. Cover and simmer for 20 minutes, stirring occasionally, until the mushrooms are tender.
6. 6. In a small bowl, combine 1/4 cup of cornstarch with 1/2 cup of water. Mix until smooth.
7. 7. Gradually add the cornstarch mixture to the skillet, stirring constantly, until the sauce thickens, about 2-3 minutes.
8. 8. Serve the mushroom stir-fry over cooked rice or noodles. Enjoy!