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Mushroom Stir-Fry
Mushroom Stir-Fry
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Savory mushroom stir-fry packed with shiitake, beech, and enoki mushrooms for a satisfying umami burst that pleases everyone!
Ingredients:
  • 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
  • 2 tablespoons peanut oil
  • 2 stalks celery, thinly sliced diagonally
  • 1 medium onion, cut into 1/2-inch wedges
  • 0.75 pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
  • 0.25 pound beech mushrooms, trimmed
  • 6 green onions
  • 0.25 pound enoki mushrooms, trimmed
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
Instructions:
  • Combine soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha in a small bowl and whisk until well blended.
  • For the stir-fry: Heat peanut oil in a large wok over high heat. Stir in celery and onion, cooking for 3 to 4 minutes. Then add shiitake and beech mushrooms, along with the white parts of the green onions. Keep stirring and cook for an additional 3 to 4 minutes.
  • Stir-fry enoki mushrooms, green onion tops, garlic, and ginger for 2 minutes. Push vegetables to one side of the wok.
  • Recombine sauce ingredients by whisking, then pour into the wok. Add vegetables and stir, cooking until slightly thickened, around 1 minute. Remove from heat and serve promptly.

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