Tatsoi & Mushroom Stir-Fry
A fresh, fast, one-pan meal packed with flavor - perfect for busy weeknights.
• 2 tbsp toasted sesame oil
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 180 grams mushrooms, sliced
• 1 large bunch tatsoi, trimmed
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp honey
• 1 tsp cornstarch
• 2 tbsp water
• 1 tbsp toasted sesame seeds
1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook 30 seconds until fragrant.
3. Add mushrooms in a single layer; cook 2 minutes undisturbed. Flip and cook 2 more minutes until browned and tender.
4. Add tatsoi; stir 1–2 minutes until wilted.
5. Whisk soy sauce, rice vinegar, honey, cornstarch, and water. Pour into skillet and cook 1–2 minutes, stirring, until thickened and glossy.
6. Transfer to a serving dish and sprinkle with sesame seeds. 7. Serve immediately