Mushroom Stir-Fry

This mushroom stir-fry uses shiitake, beech, and enoki mushrooms, delivering a meaty texture and earthy flavor both vegetarians and carnivores will love!

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 189 Calories

Ingredients

• 2 teaspoons cornstarch
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons peanut oil
• 1 teaspoon Sriracha sauce
• 2 tablespoons rice wine vinegar
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon freshly grated ginger
• 1 medium onion, cut into 1/2-inch wedges
• 6 green onions
• 2 stalks celery, thinly sliced diagonally
• 0.75 pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
• 0.25 pound beech mushrooms, trimmed
• 0.25 pound enoki mushrooms, trimmed

Recipe Instructions

Step 1

Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.

Step 2

Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.

Step 3

Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.

Step 4

Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.