Mushroom Stir-Fry With Peas

Enjoy mushrooms? Prepare this simple stir-fry of mushrooms, peas, and green onions in Chinese style. The sauce for the stir-fry adds a fantastic flavor.

Ingredients :

Glaze :

• 1/4 cup of vegetable or chicken stock (use vegetable stock for vegetarian option)

• 1 tablespoon honey

• A little soy sauce

Sauce :

• One-half cup of chicken or veggie stock (use vegetable stock for vegetarian option)

• 3 1/2 tbsp soy sauce

• 1/4 cup honey

• 1 tablespoon rice vinegar

• 1 tablespoon Shaoxing wine or sherry for cooking

• 1 tablespoon cornstarch

Stir-Fry :

• 3 tablespoons of high-smoke-point oil, such as sesame, grapeseed, or canola

• 2 pounds of quartered or roughly chopped assorted mushrooms, including oyster, cremini, button, shiitake, and/or enoki (you want bite-sized pieces)

• 4 cloves garlic, thinly sliced

• 1 tablespoon grated ginger

• 14 to 1/2 teaspoon dry chili flakes or 2 to 5 coarsely chopped dried red chilies

• 1 1/2 cups de-stringed snow peas or snap peas

• 8 green onions, chopped

• Cooked rice, for serving, optional

• Toasted sesame seeds, for optional garnish

STEPS :

     1. Make the glaze and the sauce :

In a bowl, combine the stock, honey, and soy sauce to make the glaze; leave aside. In a separate bowl, combine the cornstarch, stock, soy sauce, honey, rice vinegar, cooking wine, or sherry, and whisk to combine. Set aside.

     2. Saute the mushrooms and add the glaze :

Over high heat, add 1 tablespoon of the oil to a large skillet or wok. Add the mushrooms and toss when the oil is shimmering and a drop of water evaporates in less than a second.

Once the mushrooms begin to squeak and release their water (you can see the water in the pan), allow them a few minutes to cook. Add the glaze when they do. Allow the glaze to boil off for 5 to 6 minutes, stirring regularly.

Take the mushrooms off the fire and place them in a basin once hardly any liquid is left. Don't worry if some of the caramelized sugar has stuck to the pan's edge.

     3. Cook the garlic, ginger, chilies :

Then, add the remaining 2 tablespoons of oil and lower the heat to medium. Cook the garlic, ginger, and chilies for about 30 seconds, or until fragrant.

     4. Add the snow peas and onions :

For about 30 more seconds, add the snow peas and green onions and continue tossing.

     5. Add the sauce and return the mushrooms :

Turn up the heat all the way. Once the sauce has been added, let the mixture come to a boil. The sauce will significantly thicken.

Reintroduce the mushrooms to the mixture and heat for an additional 20 seconds. Reduce the heat.

Serve with rice and, if desired, top with sesame seeds.