Easy Shiitake Mushroom/Rice Stir-Fry – Flavorful Asian-Inspired Recipe
Looking for a simple yet delicious recipe? Try this Shiitake Mushroom and Sushi Rice dish! It’s packed with umami flavor from the tender shiitake mushrooms, cooked in savory beef broth with a hint of Chinese 5-spice. The sushi rice is perfectly fluffy, and the Hoisin sauce adds just the right touch of sweetness. You can make it your own by adding your favorite protein like Chicken, Beef, Shrimp, or Tofu. This easy stir-fry is a great weeknight dinner idea, and you can even throw in some extra veggies for color and crunch. It’s a tasty, customizable family dinner or lunch idea to satisfy your Chinese Cravings!
Easy Shiitake Mushroom and Sushi Rice Stir-Fry
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4 TBSP Butter (more if needed)
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2 TBSP Vegetable Oil
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2 Cups Shiitake Mushrooms (thinly sliced)
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1 Medium Onion (quartered twice)
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1 Cup Sushi Rice
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1/4 tsp Chinese 5 Spice (or more to taste)
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1 1/2 Cups Beef Broth (or 1 1/2 Cups Water and 2 Beef Bouillon Cubes)
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1/4 Cup Hoisin Sauce
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1/4 tsp Black Pepper
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1 1/2 tsp Salt (divided)
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Optional: Your favorite protein (Chicken, Beef, Tofu, or Shrimp)
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How do you make Easy Shiitake Mushroom and Sushi Rice Stir-Fry?
Prepare the Mushrooms:
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Heat a pot of water until boiling.
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Place the thinly sliced shiitake mushrooms in a heatproof bowl.
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Pour the boiling water over the mushrooms and let them soak for at least an hour Drain before using.
Prepare the Rice:
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Rinse the rice under cold water until the water runs clear.
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In a pot, combine the rice, beef broth (or water with bouillon cubes), and Chinese 5 spice.
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Let the rice soak for 15 minutes.
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Bring to a light boil, then reduce heat, cover, and simmer for 15 minutes.
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Remove from heat and let sit, covered, for 15 minutes before fluffing with a fork.
Cook the Vegetables and Protein:
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In a large pan or Wok, heat the butter and vegetable oil over medium heat.
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Add the quartered onions and sauté until softened.
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Add the drained shiitake mushrooms (Slice thin after removeing stem) and cook until fragrant and slightly caramelized.
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If using a protein, cook it in the pan until fully cooked through.
Combine and Serve:
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Stir in the hoisin sauce, black pepper, and half the salt.
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Taste and adjust seasoning with the remaining salt as needed.
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Serve the rice in individual bowls and top with the mushroom stir-fry mixture.
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Optionally, add your favorite protein on top for a heartier meal.
Note:
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Feel free to customize this dish by adding vegetables like bell peppers or snap peas for extra texture and color.
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Easy Shiitake Mushroom and Sushi Rice Stir-Fry Variations
Shiitake Mushroom Stir-Fry with Tofu
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1 block of firm tofu (pressed and cut into cubes)
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Pan-fry the tofu until crispy, then add it in when mixing with the vegetables and hoisin sauce.
Shiitake Mushroom Stir-Fry with Shrimp
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1 lb (16 oz) shrimp (peeled and deveined)
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Add the shrimp to the stir-fry with the mushrooms and cook until pink (about 2-3 minutes per side).
Shiitake Mushroom Stir-Fry with Beef
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1 lb (16 oz) flank steak or sirloin (thinly sliced)
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Add the beef after sautéing the onions, and cook for about 3-4 minutes until browned.
Shiitake Mushroom Stir-Fry with Bell Peppers and Snap Peas
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1 bell pepper (sliced)
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1 cup snap peas (trimmed)
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Add both the bell pepper and snap peas after cooking the mushrooms for extra crunch and color.
Shiitake Mushroom Stir-Fry with Broccoli
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2 cups broccoli florets
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Add the broccoli along with the mushrooms and cook for 5-7 minutes until tender and bright green.
Shiitake Mushroom Stir-Fry with Pineapple
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1 cup fresh pineapple (cut into chunks)
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Add the pineapple during the final step of cooking, just before serving to avoid overcooking it.
Shiitake Mushroom Stir-Fry with Sweet Potatoes
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2 medium sweet potatoes (peeled and diced into 1/2-inch cubes)
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Roast the sweet potatoes for 20-25 minutes at 400°F before adding them to the stir-fry.
Shiitake Mushroom Stir-Fry with Cashews
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1/2 cup roasted cashews (unsalted)
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Stir the cashews in at the end of cooking to maintain their crunch.
Shiitake Mushroom Stir-Fry with Spinach
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4 cups fresh baby spinach (roughly chopped)
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Add the spinach towards the end of cooking and stir until wilted.
Shiitake Mushroom Stir-Fry with Zucchini
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2 medium zucchini (sliced or julienned)
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Add the zucchini with the mushrooms and cook until tender, about 5 minutes.
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Serving, Storing, and Reheating Tips
Serving Suggestions
Serve Over Rice:
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For a classic presentation, serve the stir-fry over a bed of fluffy sushi rice, or mix things up with jasmine rice, quinoa, or brown rice for added texture and flavor. You can even try a low-carb option like cauliflower rice.
Pair with a Side Salad:
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Complement the rich flavors of the stir-fry with a simple side salad. Try a cucumber and avocado salad with a light sesame dressing or a ginger-sesame slaw to add freshness and crunch.
Add a Soup Starter:
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Make your meal a little more filling by serving the stir-fry with a warm bowl of miso soup or a light vegetable broth-based soup. This adds a soothing contrast to the savory stir-fry.
Perfect for Lunch or Dinner Preps:
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This dish is great for preparing in advance! Pack it into meal prep containers and store it in the fridge for a few days of easy lunches or dinners. Just reheat and enjoy.
Top with an Egg:
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Add an extra layer of flavor and richness by serving the stir-fry with a fried or poached egg on top. The runny yolk mixes beautifully with the savory vegetables and rice.
Garnish with Fresh Herbs:
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Fresh herbs like cilantro or green onions add a pop of freshness and color when sprinkled on top just before serving.
Serve with Noodles:
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For a twist on the traditional rice base, serve the stir-fry over rice noodles or udon noodles. This makes the dish even more filling and provides a satisfying chewy texture.
Storage Suggestions
Refrigeration:
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Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to let the stir-fry cool to room temperature before storing it to avoid condensation inside the container.
Freezing:
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If you want to save it for later, you can freeze the stir-fry for up to 2 months. Place the stir-fry in a freezer-safe container or resealable bag, removing as much air as possible. When ready to eat, thaw it in the refrigerator overnight before reheating.
Reheating Instructions
On the Stovetop:
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To reheat, place the stir-fry in a pan over medium heat. Add a splash of water, broth, or oil to prevent it from drying out. Stir occasionally until heated through (about 5-7 minutes). If reheating with rice, fluff the rice before serving.
In the Microwave:
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Place the stir-fry in a microwave-safe dish and cover with a damp paper towel. Heat in 1-minute intervals, stirring in between, until thoroughly warmed. If the rice is too dry, you can add a small splash of water or broth before microwaving.
For a Crispier Texture:
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If you prefer a crispy texture, you can reheat the stir-fry in a pan with a little oil for a few minutes until the veggies and rice are heated and crispy on the edges.