Stir-Fry Tat Soi Greens with Mushrooms Pioppini

Mildly sweet and earthy, Pioppini mushrooms remain firm and tender when cooked. As part of mushrooms Shimeji family, Pioppini mushrooms is rich in umami-tasting compounds.


If you find basic stir-fry of leafy greens and garlic too flat in flavors, mushrooms add good "meaty" flavors to a basic leafy greens stir-fry e.g. Asian Leafy Greens and Shiitake Mushrooms Stir-Fry





Stir-Fry Tat Soi with Pioppini Mushrooms
Ingredients:
1 bunch of Tat Soi/Tagu Choy (or other variety e.g. Bok Choy, Chinese Broccoli Gai Lan)
3 cloves garlic, finely minced
3-5oz handful of Pioppini Mushrooms (or other fresh variety)
7 oz  roasted/baked tofu (optional; if available, add to dish to load up as protein)
Salt and ground pepper to taste

Directions: Saute garlic and mushrooms, till mushrooms softened a little and flavors are released. Add the tofu and fry with mushrooms. Cover the pan, and at low-medium heat, allow the steam to cook and develop the flavors. Add the vegetable stems, let it cook for 3-5mins, then add the leaves, cook further for 2-3 mins. Salt and pepper to taste.


Tag: mushrooms stir-fry

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