Stir fry is one of those inventions that I embraced with all of my heart and cooking pots. I mean, what is there not to like? It’s fast, it’s easy, it’s always packed with great veggies, spices, and condiments and plays equally well as a main and side dish too. And what’s even better, it always makes a great presentation because, as you know, we don’t eat with our mouth only, but with our eyes too.
This one came as a quick idea (rather say, in need of my hungry and impatient family 😉 ) Since I’ve had some mushrooms waiting to be put to some good use, and you can always find some green peas in the freezer… so not much of a story here, but surely one great recipe!
This stir & fry is really easy, juicy and spicy and has all that you’d want from your lunch bowl. It’s packed with proteins, nice carbs, vitamins and other nice nutrients, therefore your stomach won’t roar after half an hour. And you will know that you ate healthily.
Furthermore, garlic, ginger, soy sauce and maple syrup make an explosion of taste and scents to your senses! Don’t you just love caramelized mushrooms?
When I say I’m vegan… oh, you know what happens. People always say two things: where do you get your protein and/or what do you eat, for Pete’s sake?! Well, I don’t know what Pete’s been eating lately but this is one of those dishes that many nonvegans really enjoy having and have no time or stamina to preach you more. Rather dig into the bowl vigorously!
Because vegans are everything but not hungry and certainly not eating dull, blah kind of dishes. There are so many great soups, stews, fries, salads… like my Creamy Beet&Bean Soup, Vegan French Faux Salad, beautiful bread, and desserts like The Softest Garlic Dinner Rolls or this Vegan Carob Roll! And that’s everything but dull.
What are your favorite stir and fry dishes? Tell me about it, I would love to hear from you!
You’ll notice that I cooked green peas separately from the rest of the dish. Usually, when it comes to stir fry, everything goes together. But where I live, in this time of the year, I can get green peas that need 10 – 15 mins of cooking, so they wouldn’t be cook fully if I had thrown them into the pot raw. And I like my peas to be nice and tender. And not mushed into a mush. So if you know that your baby fresh or frozen peas can cook fully without precooking, omit that step.
Sweet & Spicy Mushroom Green Peas Stir Fry! A simple bowl of veggies that will wake up your taste buds!
- 500 g /1 pound mushrooms/3 – 4 cups sliced button mushrooms
- 3 tbsp olive oil
- 1 onion, finely sliced
- 3 cloves garlic, finely minced
- 1 tbsp finely minced ginger
- 3 tbsp soy sauce
- 3 tbsp maple syrup
- 1 tsp chilli powder or paste
- 150 g /1 cup green peas
- salt if necessary
- handful of roasted peanuts or sesame seeds
- chopped fresh herbs
- 500 g /2 cups cooked rice
- salt to taste
Boil a pot of water and cook green peas for 10 mins or till they are tender. Drain, set aside.
In a heavy bottomed skillet, saute mushrooms and onions till onions are translucent, mushrooms get nice, brownish colour and all the liquid evaporates. Add 3 tbsp maple syrup, Chilli powder, soy sauce, garlic, ginger and cook stirringly for a nice min or two.
Add green peas and toss everything for 2 mins.
Add rice, toss to till everything combines nicely and rice, if cold, warms up.
Sprinkle with chopped herbs and/or sesame seeds and serve immediately.
My frozen green peas needed about 15 mins to cook and that wouldn't be enough if I had put them all together with the rest of the ingredients. If you have fresh, baby or frozen green peas that can cook faster, you don't have to cook them separately.
Don’t forget to pin this Stir & Fry for later!