Mushroom Stir Fry with Peas and Green Onions
Please welcome guest author Garrett McCord as he shares a lip-smacking recipe for mushroom stir-fry he recreated from one he enjoyed in China. ~Elise
During a recent trip through China I ate a lot of life changing food—homemade noodles in beef sauce, spicy lotus root with ginger, Sandouping-style boiled peanuts, deep fried river shrimp with garlic, and the list goes on. Whenever I happened upon a dish I particularly liked, I took plenty of notes so that I could recreate it back home.
While in Beijing and Xi’an I noticed that much of the food there was sweeter than the rest of China. One particular dish we had quite a few times was a simple mushroom stir-fry. It was spicy, but not too much. Just enough to make the tongue tingle. It was also sweet, but not cloying.
After a bit of playing I’ve re-created the recipe and I think it’s spot on. You sauté mushrooms with a honey and soy sauce glaze and then toss them with stir-fried green onions, and peas in a simple ginger, garlic, chili, and sesame sauce.
Any clear honey will do, the darker the better.
- 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)
- 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
- 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)
1 Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside. Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the cornstarch in a bowl and set that aside as well.
2 Place 1 tablespoon of oil in a large skillet or a wok over high heat. When the oil is glistening and a bead of water evaporates in under a second, add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak and give up their water (you'll see their water in the pan). When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it.
3 Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds. Add the snow peas and green onions and toss for about 30 more seconds.
4 Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms back to the mixture and cook for about 20 more seconds. Take off the heat. Serve over rice and garnish with sesame seeds if using.