Sesame Mushroom and Spinach Stir-Fry
Rehydrated mushroom and spinach with sesame oil and seeds. Quick vegetable dinner on the trail.
- calories
- 420
- weight
- 2.5 oz
- cal / oz
- 168
- protein
- 10 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 8 min
- total time
- 10 min
- water
- 300 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Vegetarian
- Vegan
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dried shiitake mushrooms | 0.5 oz | chopped into bite-sized pieces |
|---|---|---|
| Garlic powder | 1/2 tsp | |
| Ginger powder | 1/4 tsp | |
| Dehydrated spinach flakes | 0.5 oz | any dehydrated leafy green works |
| Soy sauce | 1 tbsp | carry in a small dropper bottle |
| Red pepper flakes | 1/4 tsp | |
| Toasted sesame oil | 1/2 tbsp | carry in a small dropper bottle |
| Toasted sesame seeds | 1 tbsp | |
| Neutral cooking oil | 1 tbsp | for cooking |
Method
- Boil 300 ml of water in your pot.
- Add dried mushrooms and simmer for 2 minutes until they start to soften.
- Stir in garlic powder, ginger powder, and dehydrated spinach. Simmer another 2 minutes until greens have reconstituted.
- Increase heat to medium-high and add cooking oil. Stir frequently for 2 minutes to drive off excess water.
- Add soy sauce and red pepper flakes. Cook 1 more minute.
- Pour into your bowl, drizzle with sesame oil, and top with sesame seeds.
Dried mushrooms rehydrate completely and pull their weight in flavor. Malabar spinach won’t travel, so this uses dehydrated spinach flakes instead, which soften quickly in hot water. The cooking oil helps everything reconstitute without turning to mush. A brief high-heat finish drives off excess water and builds back the texture you lose by going dehydrated.
Sesame oil and seeds carry the bulk of the calories and flavor—they’re doing the work that transforms mushrooms and greens from side dish to dinner. This works alone as a bowl, or over instant rice or noodles. On the trail, it’s as close to a fresh vegetable dinner as you’ll get without carrying actual weight.
Packing
At home, mix dried mushrooms, garlic powder, ginger powder, spinach flakes, and pepper flakes in one quart freezer bag. Pack sesame oil and cooking oil in small dropper bottles. Pack sesame seeds in a small vial. Carry soy sauce in its own small container. Everything fits in one stuff sack.
Variations
- Stir in instant rice or ramen at the end to bulk it up.
- Use miso powder instead of soy sauce for deeper flavor.
- Substitute any dehydrated leafy green—kale, collards, or even powdered spirulina for an unexpected twist.
https://foragerchef.com/malabar-spinach-recipe