A Satisfying Stir-Fry for a Chilly Evening

A Satisfying Stir-Fry for a Chilly Evening
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What Started it all:
Peanuts, Mushroom, rice, food processor

This peanut-crusted mushroom stir-fry, served over a bed of fluffy rice, is a comforting and nourishing dish perfect for cooler evenings.


  • 1 cup of peanuts
  • 1 cup of mushrooms (such as shiitake or cremini), sliced
  • 2 cups of cooked rice
  • 1 food processor


  1. Rinse the food processor and pat it dry with a paper towel, a habitual gesture to ensure cleanliness
  2. In the food processor, grind the peanuts until they're coarsely chopped, but not quite peanut butter. Stop the processor and scrape down the sides with a spatula, ensuring everything gets well mixed
  3. In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Swirl the oil around the pan, making sure it's evenly coated
  4. Add the sliced mushrooms to the skillet and cook until they're tender and lightly browned, about 5 minutes. Stir the mushrooms occasionally, making sure they're cooking evenly
  5. Add the chopped peanuts to the skillet and stir to combine with the mushrooms. Cook for an additional 2 minutes, until the peanuts are fragrant. Toss the mixture with a spatula, releasing the aromas
  6. Divide the cooked rice among four plates. Scoop the rice into neat mounds, making sure each plate gets an equal portion
  7. Top each plate with the mushroom-peanut mixture, serving immediately. Garnish with a sprinkle of peanuts, if desired, and serve with a warm smile

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