Mushroom Stir Fry with Brown Rice

Stir Fry with Mushrooms

Asian food is great if you ask me. It`s a long runner at our household and we never get tired of the Asian cuisine because of its versatility. All the recipes can be interpreted and cooked in so many ways it`s just unbelievable. Besides delicious curries the stir fry is one of our favorite go-to Asian dishes. Per definition a stir fry is a dish which ingredients are fried in very hot oil whilst constantly being stirred. Traditionally it`s prepared in a wok pan. That is why I absolutely recommend you that very same acquirement, if you want to perfectly stir-fry your ingredients. When shopping for a wok pan the most important thing is to make sure it perfectly fits your stove. The in Asia omnipresent conical-shaped wok version isn`t advisable for the majority of European stoves and will not produce the results you are looking for. Thus for consulting a special retailer is absolutely commendable hence you will be able to enjoy the benefits of your wok.

To cut this long story short, get a wok if you want to serve authentic Asian cuisine! So far about me being a smartass! But to be honest for me buying a wok has been one of the best kitchen investments. Consequently the pan got deployed once again last week, as we were preparing a stir fry with delicious fresh mushrooms, snap peas and sweet corn. And as we became to like this dish a lot, I would like to share it with you guys.

Mushroom Stir Fry with Brown Rice

Ingredients (for 2 servings):

  • 1 cup brown rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 tablespoons sesame oil
  • 1 onion, finely chopped
  • 1 garlic clove, pressed
  • 200g mixed mushrooms, fresh
  • 100g white champignons
  • 100g sweet corn
  • 200g snap peas
  • a pinch of salt
  • a pinch freshly ground black pepper
  • 10g ginger, pressed (optional)


  1. pour rice and salt into a pan, add water and bring to boil. Subsequently reduce the heat, cover the pan and let the rice simmer until perfectly cooked. It can take up to 50 minutes for brown rice to be cooked well.
  2. Rinse off and slice the mushrooms. If your mix only consists of small type of mushrooms you don`t need to cut those. Rinse off the snap peas as well.
  3. As soon as your rice is almost done, you pour sesame oil in your wok and heat it on high temperature. Add your veggies (all except the garlic) and stir-fry for about 2 minutes.
  4. Add pressed garlic clove and stir-fry for another minute. Make sure that the garlic doesn`t get brown as it will develop a bitter taste if browned too much. If you like to add ginger this is the moment you do so.
  5. Flavor with salt and black pepper to your taste and serve.

An easy and super quick dish don`t you think? Absolutely perfect after a long stressful work day, when you arrive home tired and just want to eat as soon as possible without spending a lot of effort. In case mushrooms aren`t your thing, I can assure you there will be coming more recipes like this one on the blog in the future.

Read you soon,


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