Recipe: Thai Mushroom Stir Fry

This recipe is all about the prep.  Prep all the ‘gredients first and the cooking part will be super fast.

Ingredients:

Pickled Cucumbers

2 tablespoons ghee or olive oil

1 large leek, green part thinly sliced crosswise

1 large shallot, minced

4 garlic cloves, thinly sliced

2 teaspoons minced ginger

1 Thai chili pepper or Serrano pepper, minced

1 pounds mixed mushrooms sliced into uniform pieces

2 tablespoons fish sauce

Juice from 1 lime

2 tablespoons roughly chopped fresh cilantro

2 tablespoons, fresh mint.

Lo Note: we axed the mint and we replaced the fish sauce with nom-nom stir fry sauce.  Two tablespoons doesn’t seem like enough, but just know that the mushrooms will liquify a bit and leave mushroom juice to work with. Also, we added shrimp for some extra protein.

Directions

1. Heat the ghee in a large skillet or wok. Cook the leek, shallot, garlic, ginger and chili pepper.  Cook for 2 to 3 minutes.

2. Add the mushrooms and sauté for 8 to 10 minutes

3. Add the sauce and adjust with salt to taste.

4. Remove from the heat, squeeze in the lime and add herbs.

Serve with brown rice.

Recipe inspiration found in our “Ready or Not! Nom Nom Paleo” cookbook.

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