Chinese Kantonese stir fry with oyster mushrooms, bimi and red bell pepper

dinner

mushrooms | side dish | stir fry

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Chinese Kantonese fusion stir fry: a bit Westernised and made soy and corn free. With oyster mushrooms, bimi (broccolini), red bell pepper and bamboo (if you have that on stock). The sauce is quick and easy to make with lemon juice, coconut aminos, honey or maple syrup, sesame oil and arrowroot.

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Ingredients

Oyster mushrooms – Or any other mushrooms depending on what you can buy.
Red bell pepper – Sweet pointed or regular pepper.
Red onion – If you don’t have red, white or shallots will do just fine. I just like the sweeter taste and especially the colour.
Bimi – Long stemmed crispy broccoli, but you can use regular broccoli as well.
Bamboo – Canned. Brings a nice Chinese touch to the dish, but just leave out if you don’t have it on stock.
Garlic – Pressed or cut very fine.
Ginger – Preferable freshly grated (as thin as possible) or cut very small. If not available use one tablespoon of ground powder.
Lemon – For juicing, as a base for the sauce. Use two if you have small or not so juicy lemons.
Honey – Or maple syrup for vegan.
Arrowroot – This replaces cornstarch (maïzena), wich is the traditional thickening agent in Chinese Kantonese cooking.
Coconut aminos – This replaces the several types of soy sauce wich are used in traditional Chinese Kantonese cooking.
Chili flakes
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

Coconut aminos 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 plenty of umami.

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 seed 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.

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.

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

Total Time 10

Servings servings

Calories 402

Course dinner

Dish mushrooms, side dish, stir fry

Cuisine Asian, Chinese

Equipment

wok or large pan
spatula
bowl
grater
garlic press
extra plate to set the veggies aside

Ingredients

2 cups oyster mushrooms
1 red bell pepper
1 cup bimi (broccolini) or regular broccoli
1 red onion
½ cup bamboo canned, optional (use only if you have on stock)
2 cloves garlic
2 tbsp ginger freshly grated, but if not available 1 tbsp ground powder
1 large lemon or 2 smaller, for juicing
1½ tbsp arrowroot
3 tbsp raw honey
or maple syrup for vegan
2 tbsp sesame oil
2 tbsp coconut aminos
½ tbsp chili flakes
extra water water if needed
2 tbsp avocado or coconut oil to stir fry

Instructions

Cut the red onion, bimi and bell pepper. All not to small. Tear the oyster mushrooms in large strips. Press the garlic. Grate the ginger.
Juice the lemon(s). Add to a measuring cup.
First add the coconut aminos and 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 you wok or frying pan. Add one tablespoon avocado or coconut oil.
Stir fry the the onions until translucent. Then add the garlic and ginger. When fully mixed and glazed with oil add the bell pepper and bimi. Fry for up to a minute. Then take out of your pan and set aside.
Add the second tablespoon of oil to your wok. Stir fry the oyster mushrooms. When warm and fully glazed add a half tablespoon of arrowroot. Mix and then add the chili flakes. Fry until a bit golden.
Add the onion/bell pepper/bimi in again. Add in the sauce. Mix well.
Add the bamboo if you use it.