By Asian, Ethnic, Gluten Free, Original Recipes, Rice
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Sesame Lime Shiitake Bean Sprout Stir Fry

Sesame, fresh lime, ginger, and garlic balance in a perfect flavor harmony in this Asian-inspired dish.
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Servings 2 large portions

Ingredients
  

  • 1 cup uncooked white rice
  • Broth or water for cooking rice *see note below about broth flavor
  • 1 bunch green onions sliced
  • 4 - 5 shiitake mushrooms cut into bite sized chunks
  • 6 cloves garlic minced
  • 1 loosely packed TBS freshly grated ginger root
  • 1 small jalapeno small diced *see note below about spiciness
  • 1 TBS sesame oil
  • Salt and pepper to taste
  • 10 - 12 oz mung bean sprouts
  • Soy sauce for deglazing, to taste (use tamari for gluten free)
  • Juice from 1 small lime
  • Optional add ins and garnishes: sesame seeds, fresh Thai basil and cilantro, peanut sauce

Instructions
 

  • Cook the rice according to package directions. I like to do this in a rice cooker with leftover pho broth.
  • While the rice is cooking, combine the cut green onions, mushrooms, garlic, ginger, and jalapeno in a bowl. Heat a medium (preferably deep) skillet over medium heat. After the skillet is up to temperature and just before adding the mushroom mixture, add the sesame oil to the skillet. If you let sesame oil sit in the hot skillet alone for too long, it will burn. Add the mushroom mixture and salt and pepper to taste, remembering that you will be adding soy sauce or tamari later. Saute for about 5 minutes, until the mushrooms have a pleasant soft bite. Use soy sauce or tamari to deglaze the skillet if necessary.
  • Add the bean sprouts to the skillet and toss to combine. If using Thai basil or cilantro, add them now. Cook for just a few more minutes, until the sprouts are slightly softened. Continue to deglaze with soy sauce if necessary. Add the lime juice. Taste and add more salt, pepper, soy sauce, or tamari if desired.
  • Combine the skillet mixture with the cooked rice. Serve with any desired garnishes.

Notes

*Jalapeno spice - Nearly all of the heat from a jalapeno is in its seeds and pith. If you remove the seeds and pith, you eliminate most (if not all) of the spice. Leave all of it in for maximum heat, or reduce to your taste preference. I use half of the seeds and pith.
*Broth - I created this recipe using leftover pho ingredients. Pho is a Vietnamese noodle soup that is all about the flavor of the broth. I like to cook my rice in pho broth for this recipe. You could use any Asian flavored broth or vegetable broth. Better Than Bouillon makes a delicious roasted garlic vegetable broth base that I would recommend if not using an Asian flavored broth.