Shiitakes add a meaty texture and earthy flavor to this mushroom stir-fry, while beech and enoki mushrooms add visual appeal and textural variety. Who requires meat? The recipe yields just enough sauce to cover the vegetables, but if you’d like more to serve with rice or noodles, feel free to double the sauce components.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 2 teaspoons cornstarch
- 1 teaspoon Sriracha sauce
- 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
- 6 green onions, cut into 2-inch pieces, whites and greens separated and divided
- ¼ pound enoki mushrooms, trimmed
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Instructions
- Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
- 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.
- Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
- 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.
- Vegetable oil can be used in place of peanut oil.
- Please note the difference in total time when following the magazine version of this recipe.
Reviews
Used different mushrooms (lion’s mane, king, blue oyster, enoki) baby bock choy in lieu of celery and Mexican onions instead of green onions. Also avocado oil instead of peanut oil. Will redo with less sriracha and add water chestnuts.
Loved the consistency of the sauce and all the flavors melded beautifully. It came out like a Chinese mushroom dish at a restaurant! I used a red onion and it gave the dish extra sweetness. Delicious and will make again!
Delicious recipe. Thanks for sharing