Mushroom Stir-Fry recipe
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- 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon sesame oil 2 teaspoons honey 2 teaspoons cornstarch 1 teaspoon Sriracha sauce 6 green onions 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 ¼ pound enoki mushrooms, trimmed 2 cloves garlic, minced 1 teaspoon freshly grated ginger
Nutrition Info
- 188.8 caloriescarbohydrate: 18.5 gcholesterol: : -fat: 10.5 gfiber: 3.5 gprotein: 5.2 gsaturatedFat: 1.7 gservingSize: -sodium: 775.5 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Stir-Fry
Directions
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Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl, set aside.
Cut green onions into 2-inch pieces, keeping white and green parts separated.
Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.