This was SO delicious!
The only difference I did here was I used tapioca flour instead of cornstarch, and of course gluten free tamari instead of soy sauce. I also used a top sirloin cut. OMG this tasted fantastic, I loved it! Fantastic recipe!!
Maitake and Green Pepper Stir Fry
I made this recipe to go with it (also 4 servings), to try a new culinary mushroom and add in some whole grains and vegetables to the dish
What are maitake mushrooms? Also known as hen of the woods, they are known for being full of flavor and were used medicinally in Chinese and Japanese cultures. I saw them in the store, and thought I’d give them a try. A full flavored mushroom would do much better in a stir fry than those boring white button ones. It looks very unique, not like a typical mushroom that you are probably used to:
So with that I decided it was stir fry time!
1 cup brown rice, cooked in broth (I used beef broth to go with the mongolian beef dish, but you could use any broth, veggie would be fine)
3 tbs. veg. oil
3 cloves garlic, minced
1 dried red chile
1 tbs. fresh ginger, minced
1 maitake mushroom, chopped into bite size pieces
1 bell pepper, sliced
1 scallion, chopped
3 tbs. tamari (or soy sauce)
1. Heat up a large skillet or wok with oil. Slice and deseed chile into the pan, and add garlic and ginger. Heat on high for about a minute or so to impart the flavors into the oil.
2. Add in the veggies, and toss them in the skillet on the high heat for 2-3 minutes. You know you are ready when the peppers turn bright green. I like my veggies not to be too cooked, to still have a little crunch to them. Then add in the tamari and the rice.
3. Toss frequently on high heat til flavor is incorporated into all the rice and the veggies are evenly mixed in.
4. Garnish with scallions, serve and eat!