Mushroom Stir Fry with Peas
Easy Chinese sweet and spicy mushroom stir fry with peas and green onions! a great weeknight meal.
Servings: 4
Calories: 224kcal
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.
Nutrition
Calories: 224kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 881mg | Potassium: 483mg | Fiber: 2g | Sugar: 22g | Vitamin A: 492IU | Vitamin C: 26mg | Calcium: 26mg | Iron: 2mg