This mushroom stir-fry features a medley of mushrooms: shiitakes for meaty texture and earthy flavor, and beech and enoki mushrooms for visual appeal and textural interest. Who needs meat? The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.
Ingredients
- low-sodium soy sauce: 3 Tbsp
- rice wine vinegar: 2 Tbsp
- sesame oil: 1 Tbsp
- honey: 2 tsp
- cornstarch: 2 tsp
- sriracha sauce: 1 tsp
- peanut oil: 2 Tbsp
- stalks celery, thinly sliced diagonally: 2 piece
- medium onion, cut into 1/2-inch wedges: 1 piece
- shiitake mushrooms, trimmed and: 0.75 pound (cut into 1/4 inch slices)
- beech mushrooms: 0.25 pound (trimmed)
- green onions, cut into 2-inch pieces, whites and greens separated and: 6 piece (divided)
- enoki mushrooms: 0.25 pound (trimmed)
- garlic: 2 clove (minced)
- freshly grated ginger: 1 tsp
Metric Conversion
Stages of cooking
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Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
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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.
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Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
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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.
