Easy Chinese sweet and spicy mushroom stir fry with peas and green onions! a great weeknight meal.
How to make mushroom Stir Fry with Peas recipes
Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the cornstarch in a bowl and set that aside as well.
Heat 1 tablespoon oil in a large wok over high heat until smoking. Add mushrooms and cook, stirring and tossing frequently until browned on a few surfaces and cooked through about 5 minutes total. Add the garlic, ginger, and cook, stirring and tossing constantly, until fragrant, about 30 seconds. Transfer mushrooms to a medium bowl and set aside.
Add remaining tablespoon oil to wok. Add snap peas and cook, stirring and tossing occasionally, until lightly charred and just barely cooked through, about 4 minutes.
Return mushrooms to wok. and toss for about 30 more seconds.
Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably.
Transfer to a bowl. Sprinkle with green onions and serve.
MORE MUSHROOM STIR FRY WITH PEAS RECIPES READERS LOVE!
honey garlic shrimp stir fry – Easy and delicious!
Asparagus Frittata – Classic perfection
mushroom rice – the classically delicious version
chili shrimp recipes – Super quick!
Mushroom Stir Fry with Peas
- wok
Equipment
- wok
Ingredients
- 1/2 cup chicken or vegetable stock
- 3 tablespoons soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing cooking wine or cooking sherry
- 1 tablespoon cornstarch
- 3 garlic cloves sliced thinly
- 1 tablespoon grated ginger
- 3 tablespoons sesame oil
- 1 lb. mushrooms oyster, crimini, button, shiitake, and/or enoki,
- 1 1/2 cups of snow peas or snap peas de-stringed
- 2 tablespoons green onions chopped
Instructions
- Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the cornstarch in a bowl and set that aside as well.
- Heat 1 tablespoon oil in a large wok over high heat until smoking. Add mushrooms and cook, stirring and tossing frequently until browned on a few surfaces and cooked through about 5 minutes total. Add the garlic, ginger, and cook, stirring and tossing constantly, until fragrant, about 30 seconds. Transfer mushrooms to a medium bowl and set aside.
- Add remaining tablespoon oil to wok. Add snap peas and cook, stirring and tossing occasionally, until lightly charred and just barely cooked through, about 4 minutes.
- Return mushrooms to wok. and toss for about 30 more seconds.
- Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably.
- Transfer to a bowl. Sprinkle with green onions and serve.
