Soyfree & vegan Chinese mushroom stir fry with Szechuan pepper

dinner

mushrooms | side dish | stir fry

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Chinese fusion stir fry: a bit of Szechuan, a bit Westernised and made soy and corn free. With mushrooms, bimi (broccolini), carrots, mung bean sprouts and bamboo (optional, if you have that in stock). The sauce is quick and easy to make: orange juice, coconut aminos, honey or maple syrup, sesame oil and arrowroot.

Two white plates with mushroom stir fry with Szechuan peppers. Horizontal orientation.

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Ingredients

Mushrooms – I used chestnut but you can use any other mushrooms.
Carrot – I used a winter carrot, because you can get nice large slices from thicker carrots.
Red onion – White or shallots are fine as well.
Bimi – Also called broccolini. Long stemmed crispy broccoli, but you can use regular broccoli as well.
Mung bean sprouts – Also called taugé.
Bamboo – Canned. Brings a nice Chinese touch to the dish, but just leave out if you don’t have it in stock.
Lemon – For juicing, as a base of the sauce. Use two if you have small or not so juicy lemons.
Arrowroot – This replaces maïzena wich is the traditional thickening agent in Chinese Kantonese cooking.
Honey – Or maple syrup for vegan.
Coconut aminos – This replaces the several types of soy sauce wich are used in traditional Chinese Kantonese cooking.
Black pepper and Szechuan pepper – Use both to emphasize the effect of both.
Sesame oil – For taste.
Avocado or coconut oil – For stir frying

Soy and corn free

I used to cook Asian recipes as authentic as possible, with fish sauce, shrimp paste, different kinds of soy sauce and cornstarch (maïzena). Fish sauce and shrimp paste contain a lot of pollution so I try to avoid those since I know. And since I don’t eat soy and corn anymore, I use coconut aminos and arrowroot.

Coconut aminos

Instead of soy sauce I use coconut aminos. That is fermented juice from flowers of the coconut tree. It does not contain soy or gluten. It taste a bit less salty, it is sweeter but still has some umami.

Szechuan pepper

Szechuan pepper is not a seed (like black pepper) but comes from the dried husks of the Zanthoxylum plant, which is part of the citrus family. It has a distinctive numbing or tingling sensation on the tongue.

Arrowroot

Arrowroot is powder made from a root. It has the same binding properties as cornstarch.

Sesame oil

On the MEdical Medium protocol you avoid seeds oils for frying, like canola and sunflower oil. Instead you can use coconut oil or avocado oil. Olive oil is not ok for frying at high temperature and the taste doesn’t go well with Asian flavours. Although sesame oil is made of seeds as well, it doesn’t have the same GMO issues and can be eaten in moderation. And it can make your whole dish taste ‘Asian’ with just a tablespoon.

Pink bowl of mushroom stir fry with Szechuan peppers and noodles. Square orientation. — Serve with noodles or rice

FAQ’s

Is this stir fry vegan?

Yes, if you replace the honey for maple syrup.

Is this stir fry Medical Medium?

Yes, but it’s not fatfree because of the oils used (avocado for frying and sesame for taste). Also it’s not fermentfree because of the coconut aminos.

Two plates with a mushroom stirfry with Szechuan peppers. Vertical orientation.

Chinese mushroom stir fry with Szechuan pepper

ME (Marjolein Eikenboom)

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Asian fusion stir fry with oyster mushrooms, red onion, bimi, red bell pepper and bamboo. Soy and corn free by using coconut aminos and arrowroot. With sauce made from lemon juice, honey or maple syrup and sesame oil.

Rate Pin Print

Prep Time 10

Servings servings

Calories 402

Course dinner

Dish mushrooms, side dish, stir fry

Cuisine Asian, Chinese

Equipment

wok or large pan
spatula
bowl
extra plate to set the veggies aside
mortar
mandoline

Ingredients

2 cups chestnut mushrooms
1 winter carrot
1 cup bimi (broccolini) or regular broccoli
1 red onion
½ cup bamboo canned, optional (use only if you have in stock)
2 handfuls bean sprouts
1 large orange
1½ tbsp arrowroot
3 tbsp raw honey
or maple syrup for vegan
2 tbsp sesame oil
3 tbsp coconut aminos
½ tsp Szechuan pepper
¼ tsp black pepper
extra water if needed
2 tbsp avocado or coconut oil to stir fry

Instructions

Cut the mushrooms, red onion and bimi. Slice the carrot with the mandoline. All not to small.
Juice the orange. Add to a measuring cup.
Add the coconut aminos, the sesame oil and then add water to fill up the cup. So you have 1 cup of liquids in total.
Add the liquids to a small bowl. Add 1 tablespoon of arrowroot and the honey (or maple syrup). Mix and set aside.
Heat up your wok or frying pan. Add one tablespoon avocado or coconut oil.
Stir fry the onions until translucent. Then add the carrot and bimi. Fry for a few minutes. Then take out of your pan and set aside.
Add the second tablespoon of oil to your wok. Stir fry the mushrooms. When warm and fully glazed add a half tablespoon of arrowroot. Mix and then add the black and Szechuan. Fry until a bit golden.
Add the onion/carrot/bimi in again. Add in the sauce. Mix well.
Add the sprouts and the bamboo (if you use it).