The plated dish looks warm and inviting. Brightly colored, cubed root vegetables and robust shiitake mushrooms are scattered, but neatly stacked over a bed of fluffy barley. The dish is garnished with fresh, green sprigs of cilantro and white sesame seeds lending a contrast to the earthy colors. A drizzle of thick, dark sauce glistening under ambient light makes the dish look delectably juicy.

Winter Stir-Fry with Shiitake Mushroom & Root Vegetables

Name: Winter Stir-Fry with Shiitake Mushroom & Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: Shiitake Mushrooms, 1 cup thinly sliced; Root Vegetables (like carrots, turnips, beets), 2 cups cubes; Pearl Barley, 3/4 cup uncooked; Ginger, 1 in minced; Garlic, 2 cloves minced; Low-Sodium Soy Sauce, 3 tbsp; Corn starch, 1 tbsp dissolved in 2 tbsp water; Sesame Oil, 1 tbsp; Cilantro, for garnish; White Sesame Seeds, for garnish; Sunflower Oil, 2 tbsp; Salt, to taste

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style Chinese

Technique Sautéing

Diet Friendly Vegan

Daily Recipe: January 22, 2025

Inspired by the warming flavors of Chinese cuisine, this dish boldly features aromatic shiitake mushrooms. These little wonders are known for their rich, savory taste and health benefits. The mushrooms are paired with plump, sweet winter root vegetables and a touch of barley for a hearty, fulfilling main dish that will ward off any winter chill. It's a refreshing spin on the conventional stir-fry, adding a touch of the unexpected to your dinner plans.

Ingredients (for 2)

Shiitake mushrooms - 1 cup - thinly sliced
Root vegetables (like carrots, turnips, beets) - 2 cups - cubes
Pearl barley - 3/4 cup - uncooked
Ginger - 1 in - minced
Garlic - 2 cloves - minced
Low-sodium soy sauce - 3 tbsp
Corn starch - 1 tbsp - dissolved in 2 tbsp water
Sesame oil - 1 tbsp
Cilantro - - for garnish
White sesame seeds - - for garnish
Sunflower oil - 2 tbsp
Salt - - to taste

Preparation

Step 1 - 💧🌾🍲

Rinse 3/4 cup uncooked pearl barley under cold water and cook it according to the package instructions.
Step 2 - 🍳🔥🌻

In a large skillet, heat 2 tbsp sunflower oil over medium heat. Add 1 inch minced ginger and 2 minced garlic cloves to sauté until their aroma is released.
Step 3 - 🥕🍠🔥

Add 2 cups cubed root vegetables (like carrots, turnips, beets) into the skillet and let them cook until slightly softened.
Step 4 - 🍄🥘🔄

Add 1 cup of thinly sliced shiitake mushrooms, and stir well to mix with the vegetables.
Step 5 - 🥣🍜🍲

In a small bowl, combine 3 tbsp low-sodium soy sauce with 1 tbsp cornstarch dissolved in 2 tbsp water. Pour this sauce into the skillet and stir well.
Step 6 - 🔥🥘⏳

Cover the skillet. Let the mixture simmer until the vegetables are cooked through and the sauce has thickened.
Step 7 - 🍽️🌾🌿

Fluff cooked barley with a fork and serve it onto two plates, top it with the vegetable-mushroom stir-fry. Garnish with fresh cilantro, white sesame seeds, and add salt to taste.

Additional

Traditionally in Chinese cuisine, rich herbs and roots are used during winter to help the body conserve heat and energy. This recipe is a modern twist on that concept. Feel free to switch up the vegetables based on what's in season. For a non-vegan version, add cooked, diced chicken or shrimp. Kids can help wash the produce and garnish the finished dish.