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Shanghai Stir Fry
By Chef Tom Fraker


2 tablespoons Canola Oil
1 tablespoon Unsalted Butter
½ medium Onion, diced small
Sea Salt and Fresh Ground Pepper, to taste
3 cloves Peeled Garlic, diced small
1 teaspoon Fresh Ginger, minced
2 cups Fresh Button Mushrooms, quartered
½ cup Carrots, sliced on the bias
1 package Shanghai Leaves, washed; chopped
¼ cup Soy Sauce


Heat oil in a sauté pan or wok and melt the butter, swirling to coat the sides.

Add the onion, season with salt and pepper and sweat until translucent.

Add the garlic and ginger and cook until fragrant, stirring constantly, about 10 seconds. Next add the mushrooms and stir fry until tender.

Next add the carrots and stir fry until carrots are slightly tender but still crisp. Toss in the Shanghai Leaves and stir in the soy sauce.

Adjust the seasonings and stir fry for another 2 or 3 minutes. Serve over steamed rice.


Try serving this along side some pot sticker appetizers and a spicy chicken entree for an Asian dinner.