Mushroom Stir-Fry Recipe. A variety of mushrooms are used in this stir-fry: beech and enoki for visual appeal and textural interest, and shiitakes for meaty texture and earthy flavor. Meat? Who needs it? This recipe yields just enough sauce to coat the vegetables; if you would like more sauce to pour over noodles or rice, feel free to double the sauce components.
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Ingredients
Sauce:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 2 teaspoons cornstarch
- 1 teaspoon Sriracha sauce
Stir-Fry:
- 2 tablespoons peanut oil
- 2 stalks celery, thinly sliced diagonally
- 1 medium onion, cut into 1/2-inch wedges
- ¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
- ¼ pound beech mushrooms, trimmed
- 6 green onions, cut into 2-inch pieces, whites and greens separated and divided
- ¼ pound enoki mushrooms, trimmed
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Instructions
- To prepare the sauce, combine the soy sauce, vinegar, honey, cornstarch, and Sriracha in a small bowl.
- To prepare the stir-fry, place a big wok over high heat and add peanut oil. Stirring regularly, sauté the onion and celery for 3 to 4 minutes. Include the beech and shiitake mushrooms together with the white sections of the green onions. Cook, stirring continuously, for 3 to 4 minutes.
- Stir-fry the enoki mushrooms, ginger, garlic, and green portions of the onions for two minutes. Arrange the veggies on one side of the wok.
- Pour the sauce mixture into the wok’s empty part after whisking the ingredients together again. Cook the vegetables in the sauce for approximately a minute, or until the sauce slightly thickens. Take off the heat and serve right away 카지노사이트.