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Shiitake, pak choi and matcha teriyaki stir-fry Recipe

Posted by Sarah on 13th May 2019

Shiitake, pak choi and matcha teriyaki stir-fry Recipe

If you're looking for a tasty new vegetarian meal to add to your repertoire, then you're going to want to give our gorgeous shiitake, pack choi and matcha stir-fry a try! One of our most loved midweek dinners, perfect for when we're in need of something quick and super tasty. It's vegan friendly too, making it a fab meat free Monday option. 

SERVES 2

FOR THE TERIYAKI SAUCE:

  • 1 tbsp maple syrup
  • 2 tbsp light soy sauce
  • 2 tbsp water
  • 2 tbsp sesame oil
  • 2 tbsp grated fresh root ginger
  • 1 garlic clove, chopped
  • 1 tsp matcha powder

FOR THE STIR-FRY:

  • 1 tbsp coconut oil
  • 4cm (1½ inch) piece of fresh root
  • ginger, finely chopped
  • 2 garlic cloves
  • ½ onion, finely chopped
  • 2 spring onions, finely chopped
  • 125g (4½oz) shiitake mushrooms
  • 3 bulbs pak choi, chopped

steamed brown rice, to serve

 How to make:

  1. Make the teriyaki sauce by combining all the ingredients for the sauce, stirring well so there are no lumps of matcha powde (top tip: whisk the matcha into a small amount of water first to make this easier!)
  2. Place a large wok or deep frying pan over a medium-high heat. Add the coconut oil, and when the pan is hot, stir-fry the ginger and garlic until soft, about 3 minutes. Add the onion and stir-fry for 2–3 minutes, then add the spring onions and cook for another minute.
  3. Add the mushrooms and cook for 1 minute, then add the teriyaki sauce and stir-fry for about 5 minutes.
  4. Finally add the pak choi and toss in the hot wok for about 2 minutes, then remove from the heat and serve with steamed brown rice.

If you give this a try, be sure to share your creation with us on instagram (@teapigs). 

Love cooking with matcha? Give these recipes a try: