The power was out since midnight, I only had few hours of battery left in my laptop. My dream of baking cute breakfast muffins was destroyed. We had chapattis (whole wheat Indian breads) with middle-east style beef stew instead. For the baby, he had fresh simple doughnuts with chocolate milk.
It’s been raining heavily and my husband was at his office. We were so bored without T.V. in the background. Only thing we could do was cooking. For lunch we wanted something more healthy and delicious. Rice was cooking on stove, and my sister was cleaning beautiful fresh button mushroom we got form the market. So we decided to stir fry the mushroom with cauliflower. This is a vegetarian friendly and delicious rice topping. It’s healthy and delicious.
Mushroom and Cauliflower Stir Fry
Ingredients: (4 servings)
200 gm button mushroom- cleaned & sliced
1 1/2 cup sliced cauliflower
1 tomato- sliced
1/2 onion sliced
4 cloves garlic-bruised
1 tsp salt
1 tsp sugar
1 tbsp soy sauce
Few celery leaves- chopped
1 tbsp oil
Heat oil in the wok, add garlic and sauté until golden brown.
Add mushroom and stir for 1 minute.
Add cauliflower, onion, tomato salt, sugar and soy sauce. Stir fry for 3-5 minutes or until the vegetable is cooked. Add 2 tbsp of water if too dry.
Check for seasoning and sprinkle chopped celery leaves in. Stir and turn off the heat.
Serve this yummy stir fry over hot rice. It’s so good.
We added Mackerel Spicy Salad for our lunch, too.