Dried Pot Frog Legs
A quick and spicy stir-fry of tender frog legs with mushrooms and onions, finished in a savory soy glaze. Ready in about 20 minutes for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 35g
Ingredients
- 1 lb frog legs
- 8 oz mushrooms
- 1 medium onion
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 3 cloves garlic
Instructions
- 1
Pat the 1 lb frog legs dry and season with salt and pepper. Slice the 8 oz mushrooms and 1 medium onion; mince the 3 garlic cloves.
- 2
Heat 2 tbsp vegetable oil in a large skillet over high heat. Add the frog legs in a single layer and sear until golden, about 3 minutes per side. Remove and set aside.
- 3
In the same skillet, add the mushrooms, onion, and garlic. Stir-fry over medium-high until the mushrooms release their liquid and the onion softens, about 5 minutes.
- 4
Return the frog legs to the skillet. Add 3 tbsp soy sauce and toss everything to coat. Cook until the sauce thickens and clings to the legs, about 2 minutes. Serve hot.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Measuring spoons
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