mushroom stir fry

Broccolini Mushroom Stir Fry

One of my favorite foods in the winter months is sautéed mushrooms. I know, it sounds gross. But if you let those babies sit for at least a half hour, you’re looking at whole new mushrooms. They’re savory, salty and melt-in-your-mouth delicious.

Mushrooms are very watery, so you only need a little bit of olive oil to coat them in the beginning. Once they start to release their water, you can lower the heat and let them sit. They will also shrink a lot, so don’t be alarmed if you start off with a frying pan overflowing in sliced mushrooms.


  • 10z baby bella mushrooms (standard carton size) sliced
  • 1 bunch broccolini, stems trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar


  1. Combine olive oil, soy sauce, ground ginger and minced garlic in a stove pan over medium heat.
  2. Add mushrooms, crank up the heat, and stir until mushrooms begin to sizzle and release their water.
  3. Turn the heat down to low, stirring occasionally for 20 minutes. But mostly, just let them sit and sizzle.
  4. Then add broccolini, bring heat back up to medium, and stir occasionally for 8 minutes. (Until broccolini turns a deep, rich shade of green.)
  5. Stir in one tablespoon of rice vinegar, and let cook for one more minute.
  6. Serve as a side dish, or with rice or pasta for a main meal!

Note: This recipe leaves the broccolini cooked, but still firm. If you want a softer broccoli, I recommend using regular broccoli florets instead of broccolini stems.

Tomorrow is a complete vegan meal day. 
Breakfast: my favorite oatmeal with maple syrup and blueberries. 
Lunch: vegetable and cashew stir-fry.
Snacks: carrots and homemade roasted garlic hummus, my Graze Box sweet Memphis barbecue nut mix, and a banana before cycling class. 

anonymous asked:

plsssss what is the recipe for the tofu lettuce wraps??? help a sista out

Sure thing! Several of these items will need to be purchased if you don’t regularly cook East Asian foods so it’s more of a “specialty” recipe. Everything should be available at non-Asian stores except for the vegetarian oyster sauce which can be a bit difficult to find.


¾-1 block of tofu with the water pressed out and cut into small cubes
1 small can of bamboo or water chestnuts (I didn’t have water chestnuts so I subbed bamboo and it was great)
If you don’t use water chestnuts, a handful or two of chopped walnuts adds a good crunchy texture
1/3 cup diced onion
1-2 teaspoons minced garlic
3 stalks of green onions diced

Stir fry sauce:
2 tablespoons soy sauce
1.5 tablespoons vegetarian oyster sauce (sometimes called mushroom/vegetarian stir fry sauce–can be substituted with regular oyster sauce if not vegetarian)
1 tablespoon water
2 tablespoons mirin
2 teaspoons rice vinegar
1-2 tablespoons of corn starch mixed with water to thicken

Dipping sauce (or spoon over the top of filling for less of a mess)
3 tablespoons ponzu soy sauce (can be bought or made by combining soy sauce, mirin, rice vinegar, sweetener, and lemon)
1 teaspoon chili garlic sauce

Iceberg lettuce for wraps
Maifun rice noodles fried in oil or softened in hot water (optional)

1. Sauté the tofu in a tablespoon of oil until golden brown. Add onion and garlic and sauté for another 2 minutes. Add stir fry sauce and bamboo/water chestnuts for 2 minutes.

2. Slowly stir in cornstarch/water mixture until desired consistency.

3. Remove from heat. Stir in diced green onions and walnuts if using.

4. Mix ponzu sauce with chili oil and fill lettuce wraps.


Day in the life of a law student, 21/01/16 Thursday.

8:30: I woke up at 8:30, I stick my alarm on my desk so I have to get out of bed to turn it off and then I walk over to my window and open my curtains. Then I make my bed, sit down and scroll through social media.

9:00: this is when I start to get ready for the day so I had a shower, got dressed and then made breakfast. For breakfast I had coffee, two kiwi’s, one banana (half on the toast one on the side) and peanut butter and banana on toast. I then did my hair and makeup. 

10:00: I started to plan for the day so I planned my day out in my bullet journal, and then read over that days lecture notes.

10:40: I get ready to leave the house, I was wearing brown timberlands, black skinny jeans, stripy shirt from zara, long back coat for h&m, black and white scarf, and my bag is from primark. It only takes around five minutes to get to lecture but by the time I’ve actually left the house and met my friends it’s lecture time.

11:00: Constitutional and administrative law lecture on parliamentary democracy. I sit near the front and write out my notes into a note book. 

13:00: My lecture was meant to finish at one but finished around half twelve, so I went home and made lunch (by this point I was starving). I made a mushroom and salmon stir fry (noodles, salmon, sizzling Singapore sauce, mushrooms, cabbage, onion, carrot, and bean sprouts). I sat in the front room as a few of our mates were over and then I went and watched TV and made sure I had all my prep done for my workshop.

15:00: Constitutional and administrative law workshop.

17:00: started cooking dinner, I boiled some pasta and then added left over beef Bolognese and a little bit of cheese.

I then studied for a bit, took a break around seven and hung out with my house mates and then studied until around 10:45. 

23:00: I went downstairs did my dishes, made a cup of the clippers snore and peace night time tea and then watched a bit of house and went to sleep.

Let me know if you find this helpful or interesting as I am thinking of doing it for a whole week. 


Apples Onions and Chicken Of the Woods.

Possibly the biggest issue I have with chicken of the woods is preparation. It can get too dry, crumbly and often does not have a lot of taste. I use chicken of the woods for pizza (see previous posts), barbecue mushroom burgers, and stir fry. It can be good if kept moist, but is more or less just a substitute for chicken. However, in this dish chicken does not work real well, but chicken mushroom works fantastically. This is likely my favorite dish using chicken of the woods and overall one of the most none traditional mushroom dishes I make. In general it is just a vegetarian twist on apples onions and bacon, substituting mushroom for the bacon, but it works really well.

Ingredients (serves 2 or 3 as a side dish 1 as a main dish)

1 medium Apple - I use early apples right off the tree but Granny Smith work

1 medium onion

A little less then a ¼ cup of brown sugar

Maple seasoning rub - If you want to make this up go ahead, but I just buy it

2 tablespoons butter or oil - you a can put in way more but I like to keep it light on the fats

1 cup water

1 teaspoon cayenne pepper

1 ½ to 2 cups chicken of the woods

Cut up the apple, onion, and mushrooms as shown. Get rid of any of the mushroom that is not tender or crumbles. It will not get tender it will be dry and disappointing.

Fry the apple an onion for 3 to 4 min. in a little butter

Add your mushroom, brow sugar, seasoning, and ½ cup of water. Boil down then add the other ½ cup and boil down. This will cook the mushroom thoroughly.

Now add the last of the butter and the cayenne pepper, fry a minute or so longer.

Serve hot.

All of this takes about 20 min.

If the mushroom is not sweet and tender do not simmer off as much liquid next time or add more butter. This is not meant to be a fancy dish. I could add red wine, cinnamon and a dash of …… I don’t I like simple, quick, ways to cook mushrooms.

Happy Hunting

PS I show it with rice, but that is just because I wanted rice with lunch today.

“The L.Y.F. Fitness Project”. (Love Yourself First)

You can read about the project:


  1. Drink a 4-6 liters per day.
  2. Avoid the junk food and eat healthy food (fruits and vegetables).
  3. “Eat breakfast like a king, lunch like a prince and dier like a beggar.”
  4. Sleep 7-8 hours, always. (Please, don’t sleep late or less than those hours, never)
  5. Take a 10-30 minutes walk daily or do a exercises routine while you listen music, that works so good and keep your body active and your mind positive.

Your L.Y.F. “How To Eat Right And Feel Right." 

Breakfast (choose one of those foods):

  • Turkey sandwich plus one fruit or veggie.
  • Peanut butter sandwich plus one fruit or veggie.
  • Cheese quesadilla plus one fruit or veggie.
  • Vanilla/Chocolate oats (topped with some fruits, nuts or granola)
  • Broccoli and feta omelet with toast.
  • Banana and almond/peanut butter toast.
  • Greek yogurt fruit pairfait.

Meal (choose one of those foods):

  • Salmon noodle bowl. 
  • Egg and rice salad.
  • Crisp chickpea slaw.
  • Middle eastern rice salad.
  • Energy revving quinoa.
  • Raw kale, grapefruit and hazelnut salad.
  • Chicken, broccoli and mushroom stir-fry.

Dinner (choose one of those foods):

  • California tuna.
  • Grilled turkey gyros.
  • Bowl of fruit and greek yogurt topped with some nuts.
  • Chicken, tomatoe and cucumber salad.
  • Avocado and blood orange salad.
  • Basil, chicken and tomatoes
  • No stir risotto with scallops.


  • Trail mix.
  • String cheese.
  • Fruit leather.
  • Yogurt.
  • Seaweed.
  • Ham and jicama wraps.
  • Cherry tomatoes with feta cheese.
  • Celery sticks.
  • Smoothies.

(just in case you didn’t know i made a fitspirational mix for ya’ll, you can check out this mix on 8tracks: such workout, much burn.  and the list of the routines

Please, help me. You can do it reblogging the post as many times as you can, don’t removing the text  (i promise you that it won’t show and mess up your blog) and finally feel free to put something in my askbox and follow me, this would be highly appreciated and i’ll follow you back. My Tumblr: ♡.

Vegan Vietnamese-Style Coconut Milk Crepes

I love this recipe.  The crepes are excellent and crispy and the coconut milk makes them really rich.  Normally, I add a savory filling to them like stir-fry or just plain mung beans and vegetables, but I bet they’d also be great if you wanted to use a sweet filling.

This recipe makes enough for 6-10 crepes (depending on how wide in diameter you make them).  The batter keeps well in the fridge, so I often make a lot and then use it over several days, but you could halve the recipe if you’re worried about not using it quickly enough.

On a final note, I’ve checked off “no chopping” on the tags because this recipe does, in fact, have no chopping.  However, you have to be able to pick up a pan and swirl it to coat the bottom in batter, which I imagine would probably be hard if you have wrist pain, hand tremors, or other things that make might chopping difficult.  If you can’t swirl a pan around but still want to try the recipe, try pouring the batter out into your pan in pancake-sized dollops (about ¼ c), and flipping them about 3 minutes in to make sure they cook all the way through.  

This recipe is also GF if you use rice flour! (If you use wheat flour, it stops being GF).

So, on the the recipe!

You’ll need:

¼ c split lentils (red or yellow are both fine)

½ c coconut milk (this is slightly less than 1 can)

½ c water

1 cup rice flour or regular wheat flour 

½ ts sugar

½ ts salt

¼ ts turmeric (optional–makes the crepes be a pretty yellow color)

oil of cooking

a blender/food processor


Soak the lentils in water for about 30 minutes, or overnight in the fridge.  Drain them, throw them in the blender with the coconut milk, and puree.  Add the water, flour, sugar, salt, and turmeric (if using), and process until smooth.

Now, if you want, you can refrigerate the batter for 30 minutes.  This will make it thicken a little bit and improve the texture.  I often skip this step if I’m hungry, though.

Heat a (preferably nonstick) pan over high heat, and pour a very little bit of cooking oil into it.  Swirl around until the pan it just coated (too much oil will make your crepe soggy).  Now, take about 1/3 c batter and pour it into the pan.  Lift the pan and tilt it to swirl the batter around in a large, thin circle.  The pan should be hot enough that the batter begins to solidify almost as soon as it touches the surface.

Lower the heat to medium and cover the pan.  Let the crepe cook for 3-ish minutes, or until the bottom is brown and crispy.  To loosen the crepe from the pan, run a spatula all the way around the edge, and then carefully lift it out.  It may take a couple tries to get a crepe that doesn’t fall apart, but I’ve made plenty of torn crepes, and they still taste delicious.

Top your crepe with whatever you like.  I often use a simple mixture of chopped scallions, bean sprouts, and mint leaves, plus maybe a bit of tofu or mushroom stir fry.  Sriracha is good, as is nuoc cham (a Vietnamese dipping sauce made with fish sauce, lime juice, sugar and garlic.  It is not vegetarian).  Eat!