Mushroom Spinach Stir FryAngie McGowan
I never ate a vegetarian dinner before I met my husband. And when I was growing up I don’t think I remember a meal that didn’t include something deep fried or at least cooked in bacon fat or smothered in butter. When I met my husband’s parents though, I learned his Dad was a vegetarian, something at the time I honestly could not understand. His mom managed to make a vegetarian meal for his father every day including the regular meals with meat she made for herself and their children. After seeing all the delicious vegetarian dishes she made for him, I was intrigued. They looked so fresh and tasty. I soon got hooked on vegetarian meals not just for the taste, but because of the variety and difference to the regular run of the mill classic meat dishes I had grown up on. Early in my twenties, after years of eating what only seemed like meat, southern peas, greens and potatoes, I made a drastic change myself and turned vegetarian. However, it only lasted a few months before I was done in by my cravings of pork.
Now I still like to cook a vegetarian meal at least once a week. Not so much just for health, but to make a dish that’s different, full of color, and economical. With this stir fry, I wanted to make a dish where the mushrooms were the star of the show. I seasoned this very simply with Thai fish sauce, ginger and garlic. It’s a simple, fast and fresh healthy dinner option.
Mushroom Spinach Stir Fry
2 cups baby bella mushrooms, sliced, one small container
1 bag (8 oz) fresh spinach
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
1 clove garlic, diced fine
1/2 red onion, sliced
1 teaspoon freshly ground ginger
1 tablespoon fish sauce (you can simply substitute soy sauce if you like)
Cooked white rice (I cook in chicken stock for more flavor)
1. Cook rice to package directions. I use chicken stock instead of water for more flavor in my rice.
2. Preheat large skillet or wok. Add mushrooms, bell peppers and onions. Cook until tender. Add spinach, garlic, ginger and fish sauce. Cook until spinach has wilted.
3. Serve over rice.