Lemon Maple Stir Fry Mushrooms, Corn, Bok Choy and Rice

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I’ve got a box of mushrooms, and I keep seeing these sweet and sour stir fry recipes for chicken, that I had to test it out on some veggies! I was actually going to test it out on tofu, so perhaps I can make another similar version next time!

I would’ve used the larger mushrooms but this worked out really well!

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OMG, I have some news that I am so dying to share but I won’t yet because it’s not the time, but let’s say that I REALLY felt like eating this!! (Let’s see if anyone can guess what it is, wait don’t yet because it’s not time yet, hehe!

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So yes, this is quite easy to make, doesn’t require too much big ingredients (except for spices), and can be a great thing to have for lunches.

The only really important thing is I recommend using the Sukoyaka brand, it’s so soft and easy to cook and taste just like white rice. It’s so far the best rice I’ve ever cooked with!

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Lemon Maple Stir Fry Mushrooms, Corn, Bok Choy and Rice

6 medium-large white mushrooms
2 tablespoons cornstarch
1 tablespoon low sodium soy sauce
1 tablespoon white cooking wine
1 tablespoon lemon juice
1 tablespoon pure maple syrup
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon extra light olive oil
1/4 cup frozen corn
1/4 cup frozen peas
1 large bok choy
2 cups cooked brown rice (recipe below)

Wash the mushrooms and slice them with a mushroom slicer (if you have one), or across a few times to make thin slices. Put them all in a large bowl.

In a separate smaller bowl, combine the cornstarch, soy sauce, cooking wine, lemon juice, maple syrup, rice vinegar, sesame oil, paprika, garlic powder, onion powder and cayenne pepper. Stir until everything is well mixed and no lumps can be seen. Pour the marinade over the mushrooms and toss and turn until all the mushroom is coated in the sauce. Let it sit for about 15 minutes.

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Add a tablespoon of extra light olive oil in the frying pan and turn it to medium high (6).

Toss in the mushrooms, reserving the liquid for later, and let it cook for about 6 minutes, be sure to stir a lot.

Meanwhile, measure out the peas and corn, wash the bok choy and slice across many times to turn them into smaller pieces. Combine all three in a bowl.

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After stirring the mushrooms for the time, add the peas, corn and bok choy, and the reserved liquid from the mushrooms. Stir and cook for another 3 minutes, then add the 2 cups of cooked brown rice. Stir and cook for a final 2 minutes, and serve.

Brown Rice

1 1/2 cups short grain Japanese brown rice (I used Sukoyaka Genmai)
1 1/3 cup water

Add the short grain brown rice in a small saucepan with the water.

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Bring it to a boil, which can take up to 4-6 minutes, then turn it down to medium low (3-4) and simmer for 20-25 minutes.

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Lemon Maple Stir Fry Mushrooms, Corn, Bok Choy and Rice
Serves: 3
 

Ingredients
Stir Fry
  • 6 medium-large white mushrooms
  • 2 tablespoons cornstarch
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon white cooking wine
  • 1 tablespoon lemon juice
  • 1 tablespoon pure maple syrup
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon extra light olive oil
  • ¼ cup frozen corn
  • ¼ cup frozen peas
  • 1 large bok choy
  • 2 cups cooked brown rice (recipe below)
Brown Rice
  • 1½ cups short grain Japanese brown rice (I used Sukoyaka Genmai)
  • 1⅓ cup water

Instructions
Stir Fry
  1. Wash the mushrooms and slice them with a mushroom slicer (if you have one), or across a few times to make thin slices. Put them all in a large bowl.
  2. In a separate smaller bowl, combine the cornstarch, soy sauce, cooking wine, lemon juice, maple syrup, rice vinegar, sesame oil, paprika, garlic powder, onion powder and cayenne pepper. Stir until everything is well mixed and no lumps can be seen. Pour the marinade over the mushrooms and toss and turn until all the mushroom is coated in the sauce. Let it sit for about 15 minutes.
  3. Add a tablespoon of extra light olive oil in the frying pan and turn it to medium high (6).
  4. Toss in the mushrooms, reserving the liquid for later, and let it cook for about 6 minutes, be sure to stir a lot.
  5. Meanwhile, measure out the peas and corn, wash the bok choy and slice across many times to turn them into smaller pieces. Combine all three in a bowl.
  6. After stirring the mushrooms for the time, add the peas, corn and bok choy, and the reserved liquid from the mushrooms. Stir and cook for another 3 minutes, then add the 2 cups of cooked brown rice. Stir and cook for a final 2 minutes, and serve.
Brown Rice
  1. Add the short grain brown rice in a small saucepan with the water.
  2. Bring it to a boil, which can take up to 4-6 minutes, then turn it down to medium low (3-4) and simmer for 20-25 minutes.

 

7 comments

  1. Nina

    Mmm, this looks mouthwatering! :) I remember a few posts ago you mentioned that you and your husband were trying to get pregnant — does the news have anything to do with that?

    • Susanna

      HI! OMG so excited you think so :D :D
      YESSS, I actually *THINK* I might be, because all I seem to want to eat is sour stuff, hAHHAHA, and I have this crazy heightened sense of smell too !!

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