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Mushroom Stir-Fry With Peas
Mushroom Stir-Fry With Peas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a flavorful Chinese mushroom stir-fry with sweet and spicy sauce, peas, and green onions.
Ingredients:
  • Glaze
  • 1/4 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
  • 1 tablespoon honey
  • 1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
  • Sauce
  • 1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
  • 3 tablespoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon shaoxing cooking wine or cooking sherry
  • 1 tablespoon cornstarch
  • Stir-Fry
  • 4 garlic cloves, sliced thinly
  • 1 tablespoon grated ginger
  • 2-5 dried red chilies, roughly chopped OR 1/4-1/2 teaspoon dried chili flakes
  • 3 tablespoons sesame, grapeseed, or other high smoke-point oil
  • 2 lbs. of mixed mushrooms (oyster, crimini, button, shiitake, and/or enoki), roughly chopped or quartered (you want bite-sized pieces)
  • 1 1/2 cups of snow peas or snap peas, de-stringed
  • 8 green onions, chopped
  • Toasted sesame seeds (optional)
Instructions:
  • Prepare the glaze and sauce: Whisk together stock, honey, and soy sauce in one bowl for the glaze, and in another bowl combine stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and cornstarch for the sauce. Set both mixtures aside.
  • Saute the mushrooms in 1 tablespoon of oil over high heat until they start to squeak and release water. Add the glaze and cook for 5 to 6 minutes until the liquid mostly evaporates. Transfer mushrooms to a bowl, including any caramelized bits in the pan.
  • Sauté the garlic, ginger, and chilies: Lower the heat to medium, then pour in the remaining 2 tablespoons of oil. Stir in the garlic, ginger, and chilies and cook until aromatic for about 30 seconds.
  • Toss in the snow peas and green onions for another 30 seconds.
  • Increase the heat to high then pour in the sauce. Let it come to a boil and thicken. Return the mushrooms to the sauce and cook for 20 seconds. Remove from heat and serve over rice. Sprinkle with sesame seeds if desired.

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