Mushroom Stir Fry

This is one of our favorite mushroom stir fry recipes!  It is a sweet yet spicy dish with a whole lot of flavor!  You'll not miss the meat in this one!  The mushrooms add the "meaty" taste without the heavy aftereffect.  Even though the glaze and the sauce might make you think this is a complex recipe, don't let it fool you.  This delicious, yet simple stir fry is a perfect addition to any kitchen's repertoire during the cold winter days!  (This dish might be a bit too spicy for the younger members of the family) 

Serves 4

Ingredients: 

Stir Fry

©      1 lb mixed Mushrooms (oyster, crimini, button, shitake, enoki...whatever you like), quartered, or cut in strips...however you like your mushrooms in stir fries

©      3 to 4 cups Snow or Snap Peas

©      1 cup Broccoli Florets-cut into bite size pieces and cooked in microwave for 2 minutes

©      1/2 cup Baby Corn -optional

©      5 Garlic cloves-sliced thinly

©      8 Green Onions, cut into 1 inch strips

©      1 tablespoon grated Ginger

©      1/4 -1/2 teaspoon dried Chili Flakes

©      3 tablespoons Sesame or Grapeseed Oil

©      Toasted Sesame seeds for garnish-optional

Mushroom Glaze

©      1/3 cup Vegetable Stock (may use chicken broth)

©      1 tablespoon Honey

©      1 tablespoon Soy Sauce

Sauce

©      3/4 cup Vegetable Stock (may use chicken broth)

©      4 tablespoons Honey

©      3 tablespoons Soy Sauce

©      1 tablespoon Rice Vinegar

©      2 tablespoons cooking Sherry or cooking Wine

©      1 tablespoon Corn Starch (additional 1/2 teaspoon if you want a thicker sauce)

Directions:

1.  Make mushroom glaze in a small bowl by whisking all the ingredients together and set aside.  Make the sauce in a medium size bowl by whisking all the ingredients together, making sure the corn starch dissolves completely without clumps, set aside.

2.  Place 1 tablespoon of Sesame/Grapeseed oil in a large skillet or wok over high heat.  Add mushrooms when oil is glistening and gliding on sides of wok.  Cook mushrooms for about 2 minutes, stirring occasionally until they begin to give up water. 

3.  Add the glaze to the mushrooms and cook on high heat for 4-5 minutes, occasionally stirring until barely any more liquid remains.  Remove cooked mushrooms onto a plate and set aside.

4.  Return the wok to the stove.  Reduce the heat to medium and add the remaining 2 tablespoons of oil.  Add garlic, ginger, and chilies and cook stirring occasionally for about a minute; taking care not to burn the garlic.  Add peas, cooked broccoli, baby corn, and 2 tablespoons of water; mix and cover with a lid to "steam" the veggies for 2-3 minutes.  Cook less for crispier veggies. 

5.  Increase heat to high and add the sauce and green onions.  Allow the mixture to come to a boil.  The sauce will thicken slightly.  Add the cooked mushrooms back to the mixture and cook for another minute.  Take off heat and serve over rice garnishing with sesame seeds if desired.

Happy Monday veryone!  Blessings!

Inspired by: Simply Recipes