Asian stir-fries were a staple of mine growing up. Being gluten intolerant, any rice-based dish was perfect for my mum and I to cook.
This stir fry is an inspired childhood favourite that has been a little bit altered by what I have learned throughout adulthood.
Where I might have originally used normal supermarket mushrooms (field or portobello here in Australia), I have used the less common (but incredible) Japanese shiitake.
This recipe is also vegan, replacing the meat with five-spice, crispy tofu.
Most of my meat eating friends have said that this combination of chewy shiitakes and crispy tofu more than makes up for this meal being vegan.
Now that means a lot coming from carnivores!
This meal - like all of my recipes - is vegan, gluten-free and incredibly healthy.
Realistically, this is a huge veggie fry up, with a twist of 5-spice and a combination of my favourite Asian sauces!
Serve this on rice, your favourite type of noodles (I used rice noodles) or even pasta if you are feeling rebellious.