Mushroom and Onion Stir-fry Seasoned with Soy Sauce and Sugar
Bring out "umami" flavor by stir-frying mushrooms without using oil. This is a simple and tasty autumn dish.
POINT
The mushrooms seem voluminous at first, but the amount shrinks as you stir-fry. Take out the mushrooms from the frying pan when they release juices and coat the mushrooms.
PREPARATION
- Cut off the tips of shimeji mushrooms and separate them into small chunks. Cut onion into wedges.
- Place the mushrooms in a frying pan and stir-fry. Once the mushrooms release juices, place them on a plate.
- Pour olive oil in the frying pan, and stir-fry the onion until softens.
- Put the mushrooms back to the frying pan, and coat with "REGULAR SOY SAUCE" and sugar.
| Servings | 4 servings |
|---|---|
| Cooking Time | 10 |
| Calories (1 serving) | 59 Calories |
| Sodium (1 serving) | 0.3 g |
Ingredients
2 packages Shimeji mushrooms
1 pcs Onion
2 teaspoons Sugar
3 tablespoons REGULAR SOY SAUCE
1 tablespoon Olive oil
PREPARATION
- Cut off the tips of shimeji mushrooms and separate them into small chunks. Cut onion into wedges.
- Place the mushrooms in a frying pan and stir-fry. Once the mushrooms release juices, place them on a plate.
- Pour olive oil in the frying pan, and stir-fry the onion until softens.
- Put the mushrooms back to the frying pan, and coat with "REGULAR SOY SAUCE" and sugar.
