Nấm Xào Chay

Nấm Xào Chay is a delightful Vietnamese vegetarian dish that features a medley of mushrooms and vegetables, stir-fried to perfection with a hint of umami from vegan seafood ingredients. This dish is not only flavorful but also offers a satisfying seafood-like experience without any animal products.

Ingredients

• Shiitake mushrooms - 100 grams
• Oyster mushrooms - 100 grams
• King oyster mushrooms - 100 grams
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snow peas - 50 grams, trimmed
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Vegetarian oyster sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Sesame oil - 1 teaspoon
• Chopped green onions - 2 tablespoons
• Fresh coriander - for garnish

Steps

1. Clean and slice all the mushrooms into bite-sized pieces.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
5. Incorporate the sliced bell pepper, julienned carrot, and snow peas into the skillet, stirring well.
6. Pour in the soy sauce, vegetarian oyster sauce, and black pepper, and stir-fry for another 3-5 minutes until the vegetables are tender-crisp.
7. Drizzle sesame oil over the stir-fry and toss to combine.
8. Remove from heat, garnish with chopped green onions and fresh coriander before serving.

Nutrition

• Calories: 200
• Protein: 8 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from mushrooms, which can help boost the immune system.
• Low in calories yet high in fiber, promoting digestive health.

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