Mushroom Stir-Fry
Description
This mushroom stir-fry uses shiitake, beech, and enoki mushrooms, delivering a meaty texture and earthy flavor both vegetarians and carnivores will love!
Ingredients
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3 tablespoons low-sodium soy sauce
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2 tablespoons rice wine vinegar
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1 tablespoon sesame oil
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2 teaspoons honey
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2 teaspoons cornstarch
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1 teaspoon Sriracha sauce
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2 tablespoons peanut oil
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2 stalks celery, thinly sliced diagonally
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1 medium onion, cut into 1/2-inch wedges
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3/4 pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
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1/4 pound beech mushrooms, trimmed
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6 green onions
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1/4 pound enoki mushrooms, trimmed
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2 cloves garlic, minced
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1 teaspoon freshly grated ginger
Directions
1
Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
2
Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.
3
Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
4
Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.