The Olive Bin

Red Rice Stir-Fry with Mushrooms & Greens

Cook rice according to package directions. Set aside. Heat Sesame oil in large skillet over medium-high heat. Add mushrooms and cook until brown, about 4 to 6 minutes, tossing once. Add minced garlic and cook until fragrant, 30 seconds. Add napa cabbage and cook, tossing, until wilted, about 2 to 3 minutes. Add oyster sauce and rice vinegar. Cook until liquid is evaporated, about 2 to 3 minutes. Add curly spinach and salt; cook until partly wilted, about 1 to 2 minutes. Serve mushrooms and greens over rice and top with toasted sesame seeds.
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Ingredients

Number Of Servings: 4

1 1/2 C red rice (or brown rice, if you prefer)
8 oz shiitake or oyster mushrooms, sliced
2 T of The Olive Bin's Japanese Toasted Sesame Oil
2 cloves garlic, minced
1/2 head of small napa cabbage, sliced
3 T oyster sauce
2 T rice vinegar
1 pkg (11 oz) curly spinach
1/4 tsp salt
Toasted sesame seeds, to taste

Directions

  1. Cook rice according to package directions. Set aside.
  2. Heat Sesame oil in large skillet over medium-high heat. Add mushrooms and cook until brown, about 4 to 6 minutes, tossing once. Add minced garlic and cook until fragrant, 30 seconds. Add napa cabbage and cook, tossing, until wilted, about 2 to 3 minutes. 
  3. Add oyster sauce and rice vinegar. Cook until liquid is evaporated, about 2 to 3 minutes. Add curly spinach and salt; cook until partly wilted, about 1 to 2 minutes.
  4. Serve mushrooms and greens over rice and top with toasted sesame seeds.

Additional Info

Recipe adapted from RealSimple.com

Associated Products

Japanese Toasted Sesame Oil
Japanese Toasted Sesame Oil
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