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 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.
A Simple Mushroom Stir-Fry
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.
Substitutes for Cooking Wine
The sauce for this stir-fry calls for either Shaoxing cooking wine or cooking sherry.
Shaoxing cooking wine is a Chinese cooking wine that comes from Shaoxing in China's Zhejiang Province. Purchase it at the grocery store or a specialty Asian market. It's amber in color and adds a depth of flavor to dishes that regular rice cooking wine does not offer.
Sherry also adds a depth of flavor. You can use cooking sherry found in the grocery store, but we suggest using a drinking sherry — a Fino if you want don't want to add extra sweetness to the dish or a Pedro Ximénez if you want additional sweetness in this sweet and spicy dish.
In a pinch, you can substitute apple cider vinegar for either of these cooking wines, but for the best flavors, we suggest using either the Shaoxing or sherry.
Make It a Meal
Round this out with one or two of these sides to make this a simple, satisfying meal.
- Cold Rice Noodle Salad
- Slow Cooker Chinese Pulled Pork
- Scallion Pancakes
- Air Fryer Chinese Egg Rolls
5 More Chinese Recipes to Try
- Moo Goo Gai Pan (Chinese Chicken and Mushroom Stir Fry)
- Chicken Fried Rice
- Easy Vegetable Lo Mein
- Broccoli Stir-Fry With Ginger and Sesame
- Shrimp With Snow Peas
Mushroom Stir-Fry With Peas
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, thinly sliced
1 tablespoon grated ginger
2 to 5 dried red chilies, roughly chopped OR 1/4 to 1/2 teaspoon dried chili flakes
3 tablespoons sesame, grapeseed, or other high smoke-point oil
2 pounds mixed mushrooms (oyster, crimini, button, shiitake, and/or enoki), roughly chopped or quartered (you want bite-sized pieces)
1 1/2 cups snow peas or snap peas, de-stringed
8 green onions, chopped
Toasted sesame seeds, optional
Make the glaze and the sauce:
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 separate bowl and set that aside as well.
Sauté the mushrooms and add glaze:
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 to 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.
Cook the garlic, ginger, chilies:
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 onions:
Add the snow peas and green onions and toss for about 30 more seconds.
Add the sauce and return the mushrooms:
Increase the 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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 8g||30%|
|Total Sugars 31g|
|Vitamin C 45mg||224%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|