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Everyone enjoyed!!! Easy to make!!! FYI- I used Agave instead of honey. I used a quarter of a white onion and cooked it a little with the mushrooms. I used the white onion because I was lazy to go to store to buy green onions. I also doubled the sauce as others mentioned so the extra sauce can be put over rice.
Delicious and easy to alter if you don’t have things like fresh ginger or the chilies on hand. I added ground ginger to the sauce and used garlic chili sauce in that also!!! I also added shrimp in with the mushrooms I will definitely make this again!!!
Very tasty and easy! Reheated well for leftovers. The sauce is great!
Have made this a couple of times now and it is absolutely delicious. It’s so easy and everyone loves it. It’s so good I’ve shared the recipe with friends & family
I have never made a good stirfry in my life, but this recipe broke the curse- on my first try as well! Can’t get over how good this tastes!
Hi Paul! This is such good news! Thank you for sharing your success with us. It means a lot! Happy stir-frying!
I don’t usually review recipes, but this recipe is so AMAZING, it will definitely be going in to our weekly rotation! I didn’t change anything, except I went light on the spices and my 6 and 8 year old loved it. It reheats well, too. Thanks for posting/sharing with us all :)
This recipe is really sublime! Spicy, sweet, savory, and it highlights the mushrooms so well–I wouldn’t add anything else. I made it with Lion’s Mane mushrooms, and if you have access to them strongly encourage you to do the same; they’re delicious!
Made this tonight. It was delicious and a big hit with this family of seven!
I made a version of this dish tonight with ingredients I had on hand. I didn’t have mushrooms so I used chicken as the main ingredient. It was delicious! I added bok choy, celery, julienned carrot, red pepper, and udon noodles. Not very authentic, I’m sure, but sooo good. Thanks for the amazing recipe!
Tried this recipe last night, and it was delicious! The sauce was so flavorful. We served it with udon noodles.
Is there anything I could substitute for the cooking sherry/wine? That’s something I don’t keep around the house and rarely see in recipes, so I’m not eager to buy some. Thank you!
Other than regular sherry then not really, no. Sorry, Annie. ~Garrett
Pretty good! We rate it a 6-7ish.
Out of 6-7ish? Sweet. A perfect score! ~Garrett
I just made this tonight and it is great. The combination of flavors works really well. It only served 2 because we couldn’t stop eating it. Num!
Didn’t have any chili anything on hand. Made this anyway, and guess what? My three young children demolished it, mushrooms and all, and that’s a huge endorsement! Thanks for posting.
This was an incredible dish! Loved the sauce and it was just the right amount of spice. I didn’t use all the mushroom that was suggested only because I am not a huge mushroom fan. I used shitake mushrooms and the glaze made them taste great. I added broccoli when I added the green beans. I replaced green onion with regular onion because I had none in my fridge. I also fried up some tofu in a seperate frying pan with sesame seed oil and then added the it to the end result of the stir fry. Loved it, great, great recipe!
I made this tonight for my roommate and I, we recently became vegetarians. We loved this! Our friend was over who doesn’t like mushrooms and she even said it was amazing! The sauce is sooo good love it the honey the ginger the chili flakes the mushrooms and snap peas! Ahhhh!! We almost ate it all! Thanks so much for this recipe.
This recipe was amazing. This is definitely going in my recipe box. Thank you so much!
I just made this– and it was delicious! My only moderate changes were adding chicken and using Hot Sesame Oil, as I ran out of [dark] Sesame Oil, and using lower-sodium soy sauce. It was very good. I also added a handful of sliced white onion and some yellow bell pepper. The onion went in at the same time as the garlic & ginger, and the peppers went in with the snap peas to keep them slightly crunchy.
Definitely making this again! It was a little bit sweet, so I added some crushed red pepper to my plate to balance it out more.
Also, make sure you use STOCK! Stock vs Broth is a drastic difference! Broth is much weaker in flavor. (I used chicken. Sorry for totally meat-ing it up! lol)
This looks amazing! Would adding a lo mein or udon noodle work well with this? Either to cook with the sauce or glaze part or just cook separately and serve the noodles like a side of rice.
Yes, and either way would be fine, I imagine. ~Garrett
Just made this dish tonight…one word….YUM! I copied the ingredients exactly and it was a crowd pleaser. Easy! My hats off to Garrett. I love this site. I have never been let down.