Carrot and Shimeji Mushroom Miso Mayo Stir-fry

Name: Carrot and Shimeji Mushroom Miso Mayo Stir-fry
Total time: 5 min
Yield: 2 Portions
Ingredients: 🥕 1 carrot, cut into sticks; 🍄 1 pack shimeji mushrooms, trimmed and separated; 2 tsp salad oil; 1 tbsp sake; 2 tsp mirin; 2 tsp miso; 2 tbsp mayonnaise

Coût $5, économiser $10

Source: Recommended by CookPal

5 Min
2 Portions
$5

Carrot and Shimeji Mushroom Miso Mayo Stir-fry

Coût $5, économiser $10

Source: Recommended by CookPal

5 Min
2 Portions
$5

INGRÉDIENTS

Vegetables
- 🥕 1 carrot, cut into sticks
- 🍄 1 pack shimeji mushrooms, trimmed and separated
Cooking Oil
- 2 tsp salad oil
Seasonings
- 1 tbsp sake
- 2 tsp mirin
- 2 tsp miso
- 2 tbsp mayonnaise

ÉTAPES

Cut the carrot into sticks and trim the root of the shimeji mushrooms, separating them by hand.

Heat salad oil in a frying pan over medium heat, add the carrot and shimeji mushrooms, and stir-fry until the carrot becomes tender.

Add the sake, mirin, miso, and mayonnaise to the pan, and stir-fry until well combined.

NUTRIMENTS

Par portion

🔥

150

Calories

3g
Protéines
10g
Glucides
10g
Graisses

💡 Astuces

This dish pairs well with steamed rice or as a side for grilled fish.You can substitute shimeji mushrooms with other types like button mushrooms or enoki.For a vegan version, replace mayonnaise with vegan mayo and omit sake.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.