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ChineseLight & HealthyRecipesVeggie

Sautéed Carrots, Peas and Trumpet Mushrooms

written by Emma Tang

Sautéed Carrots, Peas and Trumpet MushroomsMost 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.

Sautéed Peas and Trumpet Mushroom -ingredientsTo 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.

Sautéed Carrots, Peas and Trumpet Mushrooms Stir FryKing 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.

Sautéed Carrots, Peas and MushroomsI 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!

5.0 from 1 reviews
Sautéed Peas and Trumpet Mushroom
 
Print
Prep time
10 mins
Cook time
6 mins
Total time
16 mins
 
Author: Spice the Plate
Serves: 2
Ingredients
  • 1 cup diced trumpet or king oyster mushroom
  • 1 cup frozen peas and carrots, defrost
  • 1 teaspoon minced ginger
  • a handful of toasted pine nuts (optional)
  • 3 tablespoons oil
  • For seasoning:
  • 1 tablespoon soy sauce
  • half a tablespoon oyster sauce
  • ¼ teaspoon sugar
  • 1 teaspoon potato starch
  • 1 tablespoon water
Instructions
  1. 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.
  2. Whisk soy sauce, oyster sauce, sugar, potato starch and water in a container and set aside.
  3. Heat oil in a pan over medium heat, stir in the ginger and cook for 1-2 minutes or until fragrant.
  4. Add mushroom, peas and carrots back into the pan, sauté for 1-2 minutes or heated through.
  5. Pour in the seasoning sauce, stir to mix well and cook for another 1-2 minutes.
  6. Sprinkle with some toasted pine nuts to serve.
Notes
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1 comment

Sophia December 27, 2020 - 7:27 pm

I’ve used this recipe so many times this year for a side to eat with rice for lunch. It’s super tasty even without the mushrooms.

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About Me

About Me

Hello!

Welcome to Spice the Plate! I am Emma, the cook and author behind this food blog. Creating and sharing delicious Asian recipes is my passion. Here you can find tasty, easy-to-make traditional and modern Asian recipes, cooking tips, and more. I am excited you've found us! To learn more about me and this blog, visit here.

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