An easy stir-fry with flavors that will blow your mind. Endive and shiitake mushrooms blend perfectly in this healthy side dish.
I don’t know about you, but I’ve always thought of endive as something to be used strictly for fancy appetizers or highfalutin salads. You know, something that you would only eat while you had a glass of champagne in one hand and your fancy derby hat was cocked “just so”. Since becoming a Discover Endive‘s ambassador, I’ve discovered that nothing could be farther from the truth.
Some of my kid’s favorite meals, Endive Spears stuffed with Teriyaki Turkey, Edamame and Baby Corn, comes from using endive in an unexpected way. This mushroom stir-fry was another example of the versatility of this fiber- and protein-packed vegetable. (There are 16 grams of fiber and 6 grams of protein per head of endive!)
After discovering the mellow and pleasant flavor of sauteed endive in a Sweet Potato & Endive Hash (with an addictive Sriracha Buttermilk Sauce) a few weeks ago, I set out on a personal mission to include cooked endive in more of our meals.
Stir-fries are typically simple and quick to move from cutting board to pan to plate, and this one is no exception. Quickly cook shiitake and crimini mushrooms in a little canola oil with garlic and ginger, then toss in the endive. Five minutes later, all that the tender veggies will need is a quick toss with some soy sauce and chili-garlic sauce, which can be found in the Asian food section of most supermarkets.
This stir-fry works well as a side dish for four, but feel free to add some tofu, chicken or pork to extend it to a full meal for two.
Heat the canola oil in a large nonstick skillet set over medium-high heat.
Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for additional 30 seconds.
Add the shiitake and crimini mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.
Add the endive and cook until tender, about 2 minutes.
Stir in the soy sauce and chili-garlic sauce. Serve.
Other endive recipes:
Vegetable Stir-Fry Recipe with Endive & Shiitake Mushrooms
- Heat the canola oil in a large nonstick skillet set over medium-high heat.
- Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for additional 30 seconds.
- Add the shiitake and crimini mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.
- Add the endive and cook until tender, about 2 minutes.
- Stir in the soy sauce and chili-garlic sauce. Serve.
Disclosure: This post is sponsored by Discover Endive as part of their OnDiva program. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.