Shrimp, Mushroom and Tofu Stir-fry

Why people make this dish

Mushrooms are one of those ingredients that make even a very simple broth taste rich and satisfying — they contain natural glutamate-like compounds (including aspartic acid, glutamic acid and glycine) that provide deep umami flavour without any additives. In Cantonese home cooking, mushrooms are considered a versatile ingredient that pairs equally well with meat and with vegetables. This particular stir-fry combines mushrooms with firm tofu and fresh shrimp for a dish that is low in fat, protein-rich and easy to digest. Nourilo particularly enjoys it as a weeknight dish — quick, flavourful and suitable for the whole family, including those managing weight, high blood sugar, high cholesterol or a sluggish appetite.

A word of caution from Nourilo: wild mushrooms growing in parks or the countryside should never be collected for eating. Wild mushrooms that carry toxins often look almost identical to safe varieties sold in markets, and cooking does not destroy their poison. Please only use mushrooms from a trusted shop or market stall.