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Mushroom Stir-Fry

Mushroom Stir-Fry

Cost $8.5, save $6

Source: Recommended by CookPal

  • 10 Min
  • 4 Servings
  • $8.5

INGREDIENTS

  • Sauce

    • 🧂 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

  • Vegetables and Stir-fry Base

    • 2 tablespoons peanut oil
    • 2 stalks celery, thinly sliced diagonally
    • 🧅 1 medium onion, cut into 1/2-inch wedges
    • 🍄 3/4 pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
    • 1/4 pound beech mushrooms, trimmed
    • 1/4 pound enoki mushrooms, trimmed
    • 🧄 2 cloves garlic, minced
    • 1 teaspoon freshly grated ginger

STEPS

1

Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl to make the sauce.

2

Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes.

3

Add shiitake and beech mushrooms; cook, stirring constantly, for 3 to 4 minutes.

4

Add enoki mushrooms, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.

5

Whisk sauce 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 heat and serve immediately.

NUTRIENTS

Per 1 serving

🔥

189

Calories

  • 5
    Protein
  • 19
    Carbs
  • 11
    Fats

💡 Double the sauce for serving over rice or noodles.Use a high-quality wok to ensure even heat distribution.Substitute mushrooms with other vegetables like zucchini or bell peppers for variation.