Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat.
- Add minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant.
- Toss in the button mushrooms and cook them for 3-4 minutes until they start to brown.
- Pour in the soy sauce and sesame oil. Give it a good stir to coat the mushrooms evenly.
- Sprinkle red pepper flakes, a pinch of salt, and a dash of black pepper. Mix well to infuse the flavors.
- Gradually add the baby spinach leaves to the skillet. They will wilt down quickly. Stir-fry for another 2 minutes until the spinach is slightly wilted.
- Taste and adjust the seasoning if needed.
- Your Vegan Mushroom and Spinach Stir-Fry is ready! Transfer it to serving plates.
- Garnish with sesame seeds and chopped green onions for an extra pop of flavor and visual appeal.
Notes
Variety of Mushrooms: Experiment with different mushroom varieties like shiitake or oyster for unique flavors and textures.
Extra Veggies: Feel free to toss in other veggies like bell peppers, carrots, or snap peas to add more color and nutrients.
Protein Boost: Add tofu or tempeh for an extra protein boost. Marinate them in the sauce for added flavor.
Serving Suggestions: Serve your stir-fry over a bed of fluffy brown rice, quinoa, or whole wheat noodles for a satisfying meal.
Sauce Customization: Adjust the amount of soy sauce and red pepper flakes according to your preferred level of saltiness and spiciness.