Most nights, my mom will serve quick and easy dishes like this Sautéed Carrots, Peas and Trumpet Mushrooms at our family dinner after a long day at work. And that’s how I fell in love with simple yet tasty every-day recipes.
To make this dish, all you need are one cup frozen peas and carrots, one cup diced trumpet mushroom, one teaspoon minced ginger, toasted pine nuts for garnishing and common seasonings for cooking Asian food.
Pine nuts are delicious and high in protein, great for a vegetarian dish like this. When toasted, their delicate buttery flavor were brought out even more. Plus, I love the extra crunch of the toasted pine nuts.
I you have them in your pantry, I definitely recommend using but is optional.
King trumpet mushroom or king oyster mushroom has a firm and meaty texture with a sweet and nutty taste.
It’s especially great for sautéing, roasting and grilling. Because compare to other types of mushrooms, it has the advantage of remaining firm when cooked.
(If you are looking for more trumpet mushroom recipes, you might like this Mushroom and Bok Choy Stir Fry as well. )
This dish takes less than 20 minutes to make and is rich in vitamins. I find it great to serve as a vegetable side dish to add to our meal.
I hope you enjoy making this sautéed peas and trumpet mushroom. If you like this recipe, please leave a rating and share it with your friends!
- Bring a small pot of water to boil, carefully add in the mushroom, peas and carrots, boil for 2-3 minutes, drain well and set aside.
- Whisk soy sauce, oyster sauce, sugar, potato starch and water in a container and set aside.
- Heat oil in a pan over medium heat, stir in the ginger and cook for 1-2 minutes or until fragrant.
- Add mushroom, peas and carrots back into the pan, sauté for 1-2 minutes or heated through.
- Pour in the seasoning sauce, stir to mix well and cook for another 1-2 minutes.
- Sprinkle with some toasted pine nuts to serve.