One of the staples in my pantry is dried shiitake. This was my go-to vegan protein when I stopped consuming tofu and mock meats like gluten and TVP (Texture Vegetable Protein).
Although there are several types of mushrooms used in cooking, I only have a few types as pantry staples.
For the canned ones: straw, shiitake, and button.
For dried ones: shiitake, oyster, wood ear, and lion’s mane.
Fresh mushrooms are still the best, if you ask me. I love my fresh enoki, shimeji, king oyster, and oyster mushrooms, especially for hot pots, stir-fries, noodles, and pasta!
How to prepare dried shiitake mushrooms
Now, on to aromatics. I love ginger as much as I love garlic. But there are times I prefer the taste of one over the other. I whip up this Easy Soy Ginger Shiitake Stir-Fry whenever I crave ginger. But if I want the more pungent and assaulting taste of garlic, this Vegan Shiitake BBQ Stir-Fry, which I usually serve with blanched leafy greens like pechay (Philippine Cabbage) or lettuce, is one of my go-to recipes.
Before you give either recipe a go, it's time for some Katutubo 101!
*Note that not all English words have direct Filipino translations.
Are you more of a ginger or a garlic person? Can’t wait to see your take on this Vegan Shiitake BBQ Stir-Fry on IG @amreyskitchen #amreyskitchen #amapolism #mindfuleating #katutubo101. Remember, sharing is loving!
Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!
Happy stir-frying, lovelies! #mettalove
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