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Recipes with vegetarian mushroom stir-fry sauce

7 recipes that use vegetarian mushroom stir-fry sauce, with photos, step-by-step instructions and cook times. The quickest, Pad thua ngok tao hoo (Thai bean sprouts and tofu stir-fry), takes 11 minutes. It is most often cooked with light soy sauce, sugar and garlic.

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Mì xào rau (Vietnamese stir-fried noodles with vegetables)

Mì xào rau is what Hanoi and Saigon households cook when there is a packet of egg noodles in the cupboard and a few greens in the fridge: a fast, smoky plate for a weeknight dinner or a late lunch. The noodles turn slightly crisp at the edges, the cabbage stays sweet and crunchy, and a light soy glaze holds it all together. The most common mistake is dumping everything into a lukewarm pan at once, which steams the vegetables and leaves the noodles soggy and clumped. Serve it with a dish of sliced chilli in soy sauce and a fried egg if you want more protein. Chef's tip: loosen the cooked noodles with a teaspoon of oil while they drain, so they hit the wok as separate strands instead of a block.

20 minVietnamesePasta & Noodles
by KrazyBadal 0 views

Pad thua ngok tao hoo (Thai bean sprouts and tofu stir-fry)

This plain, fast stir-fry is a fixture of home kitchens and made-to-order rice stalls across central Thailand, where it is eaten as one of two or three dishes shared over jasmine rice at dinner. Firm tofu is browned first, then the sprouts go in for barely a minute so they stay juicy and snap when you bite them. Thai cooks often season it with oyster sauce and fish sauce; this version uses soy and a mushroom-based sauce so it is vegan. The mistake almost everyone makes is cooking the sprouts too long, which turns them limp and watery. Chef's tip: pick off the stringy tails of the sprouts if you have five spare minutes; it makes the dish noticeably crisper.

11 minThaiVegetarianVegan
by KrazyBadal 0 views

Pad khing jay (ginger mushroom stir-fry)

Ginger does the work garlic usually would in this festival favourite from the jay kitchens of Phuket and Bangkok's Yaowarat, where it is ladled over rice from steel trays under yellow flags. Crunchy wood ear and soft oyster mushrooms soak up a glossy sauce of fermented soybean paste and soy, and fine matchsticks of young ginger give heat and fragrance. No garlic, onion or spring onion go in, as jay rules forbid them. Chef's tip: old, fibrous ginger is the mistake here; choose plump young ginger with thin, pinkish skin so you can eat it by the forkful.

20 minThaiVegetarianVegan
by KrazyBadal 0 views

Pad woon sen jay (vegetable glass noodle stir-fry)

At home in central Thailand, pad woon sen is a quick lunch with egg, garlic and pork; the jay version served during the October Vegetarian Festival leaves all three out and leans on shiitake and soy instead. The noodles turn springy and translucent, catching the dark soy colour, with sweet cabbage and carrot through them and fried tofu for bite. Out of season, scramble in an egg and a clove of garlic. Chef's tip: soaking the noodles too long is the usual mistake; 10 minutes in warm water is enough, or they turn to mush in the wok.

20 minThaiPasta & NoodlesVegan
by KrazyBadal 0 views

Singapore breakfast fried bee hoon

Before office hours in Toa Payoh or Ang Mo Kio, the economy-rice stalls already have a steel tray of pale-brown fried bee hoon on the counter, and people point at it, then add a side or two from the trays beside it: a fried egg, fried tofu, braised cabbage, a curry potato. The noodles themselves are kept deliberately simple, springy and lightly savoury from soy sauce, threaded with cabbage, carrot and crunchy bean sprouts, then finished with a spoon of sambal chilli. Because it is plain, every strand needs to be seasoned evenly and still separate. The usual mistake is over-soaking the vermicelli, which then clumps and breaks in the wok; soak it only until bendy. Chef's tip: toss the noodles with tongs or chopsticks in a lifting motion rather than stirring with a spatula, so the soy coats every strand without breaking it.

25 minSingaporeanPasta & NoodlesVegan
by KrazyBadal 0 views

Lort cha (vegetarian)Fried short rice noodles

Late afternoon around Phnom Penh's Orussey and Kandal markets, vendors work flat griddles crowded with lort, short rice noodles tapered at both ends like fat pins. They are fried hard with bean sprouts and garlic chives until some strands catch and turn chewy-crisp, splashed with sweet-salty soy, then crowned with a fried egg and a squeeze of sweet chilli sauce for an after-school or after-work snack. Stalls season with fish and oyster sauce; this vegetarian version uses soy and a mushroom-based stir-fry sauce instead. The usual mistake is stirring the noodles constantly, which breaks them into mush and never lets them brown. Chef's tip: loosen the noodles with warm water before they go near the pan, then leave them alone for a full minute at a time so they pick up toasty, caramelised patches.

25 minCambodianPasta & Noodles
by KrazyBadal 0 views

Pad pak ruamStir-fried mixed vegetables

Pad pak ruam, 'stir-fried mixed vegetables', is the dish every Bangkok made-to-order (aharn tam sang) cook can make in ninety seconds over a roaring flame, and the one Thai office workers add to a lunch order so there is something green on the table. The vegetables stay crisp and bright, coated in a thin, glossy sauce of garlic, soy and mushroom stir-fry sauce. Restaurants use oyster sauce; the vegetarian mushroom version tastes almost the same. Serve it with jasmine rice and a fried egg, or as a side to curry. Chef's tip: cut everything before you light the stove, and add the vegetables in order of hardness, so the carrots soften while the greens stay snappy.

16 minThaiSidesVegan
by KrazyBadal 0 views

Goes well with vegetarian mushroom stir-fry sauce