Guan's Mushroom

Leading grower of specialty mushrooms in North America

Hey guys!

Marie Reginato and our R&D team have created a mouth-watering dish. Coconut rice under fresh, crisp veggies – topped with a bright spritz of lemon. It is unbelievably DELICIOUS!

Featuring our Stir-Fry Blend, this recipe is filled with Shiitake, Oyster and King Oyster mushrooms. It is packed with nutrients yet has low levels of sodium, a perfect substitute for the super salty stir-fry we are used to.

This recipe is fresh, healthy and perfect for any time of the week that you want to whip up something quick to feed the family.

Print Recipe

Crunchy Veggie Stir-Fry

Stir-Fry Blend
Serves 3-4
Prep Time: 15 minutes | Cook Time: 1 hour

Ingredients

For the Coconut Brown Rice:

  • 1/2 cup short-grain brown rice, rinsed and drained
  • 3 tablespoons coconut cream, the creamy top layer of the coconut milk from a can
  • 1 cup water
  • 1 teaspoon coconut sugar
  • 1/4 teaspoon sea salt

For the Stir Fry:

  • 7 oz block of organic extra-firm tofu, cut into small cubes
  • 4 tablespoons coconut aminos or soy-sauce/tamari, divided in 2 portions
  • 2 tablespoons avocado oil
  • 1 large garlic clove, roughly chopped
  • 1/2 teaspoon ginger, freshly grated (optional)
  • 1 red bell pepper, cut lengthwise into 1/4” strips and then halved
  • 1 zucchini, cut crosswise into 1/4” circles
  • 1/3 bundle of asparagus, trimmed and cut into 1” pieces
  • 1 medium carrot, cut crosswise into 1/4” half-circles
  • 2 bok choy, trimmed to separate the leaves
  • 1 pack of Guan’s Stir Fry Blend Mushrooms, roughly chopped
  • 2 green onion stems, roughly chopped
  • Sprinkle of black sesame seeds
  • Squeeze of lemon juice
  • Sea salt

Instructions

  • To prepare the rice, in a medium saucepan with a lid, combine rice, water, coconut cream and salt, and bring to a boil. Stir once, cover with the lid, and reduce heat to a low simmer. Let simmer for 50 minutes – do not lift the lid or stir. Remove from heat and let stand, for a few minutes. Now fluff with a fork and add to a bowl when the stir-fry veggies are ready.
  • For the stir-fry, start by making the crispy tofu. In a small bowl, toss the tofu with half of the coconut aminos (2 tablespoons) and a splash of avocado oil. In a large wok or sauté pan, warm the oil and toss in the tofu cubes. Turn them every minute or so to cook on each side. Once crispy, remove from the heat and cook the veggies.
  • Toss in the garlic, ginger, red bell pepper, zucchini, asparagus, carrot, bok choy, and mushrooms. Cook on medium-high for about 2 minutes, stirring constantly to prevent burning. Stir in the coconut aminos and a splash of water. Cook until vegetables are tender but still crisp.
  • Add the rice to a bowl and serve with the stir-fry, sprinkling of sesame seeds, chives and a squeeze of lemon. Enjoy!