While traveling in Europe, I stopped at a Chinese restaurant to grab lunch and was served a mushroom stir-fry as a side. I never really cared to reproduce it until I was browsing a recipe book with the kids and found something that reminded me of it. Turns out this humble side is a staple across Chinese restaurant menus, with regional versions ranging from a simple garlicky sauté to a richer, oyster sauce-glazed take. Adjust the quantities to match your taste.
(Experiment 48) Mushrooms stir fry
Ingredients
- 2 garlic clove minced
- ~450g mushroom use whichever you like, cremini and shiitake are a great combo
- 100-200 g broccoli or snow pea or carrots
- 2 green onion chopped
- pinch of chili flakes or fresh chili peppers if you like it spicy add more
- 1 tsp grated ginger
- oil
- ~150ml vegetable broth
- 2 tbsp soy sauce
- 2 tbsp honey
Instructions
- Heat up a pan over medium-high heat, add a dash of oil ( don’t put too much else the shroom will just suck it up), and dump all the mushroom. Stir occasionally and let them cook a few 2-3minutes.
- In a small container mix about 1/4 of the broth with 1 tbsp of honey and 1tbsp of soy sauce. Dump the little sauce in the hot pan and stir. Cook for another 3 minutes and transfer them in a bowl.
- In the hot pan, reduce heat to medium, add a dash of oil and cook for like 15 seconds the chili flakes/peppers, ginger, and garlic. Dump the green onion and whichever veggie you picked and cook for 30 seconds. Add most of the broth( do keep a little on the side, you can add it if needed) and also add remaining soy sauce and honey and mix. The goal here is to “boil” the veggie in the broth very quickly. If all the broth is gone but veggies are not done, add the remaining broth. Usually, after ~2 minutes they are al dente and that’s the way I like em.
- When the broth is almost gone, dump the mushroom back in the pan to reheat them for 30ish seconds. Serve as a side