Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce

Yield:
6 servings
Ingredients
  • 1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
  • 1 tablespoon minced garlic
  • 2 tablespoons rice wine or sake
  • 1/2 teaspoon salt, or to taste
  • 1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed
  • 1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.)
  • 1/2 pound cremini mushrooms, stems trimmed and lightly rinsed
  • Seasonings:
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • Oyster Sauce, mixed together:
  • 3 1/2 tablespoons good quality oyster sauce
  • 1 1/2 tablespoons rice wine or sake
  • 1 1/4 teaspoons sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/2 cup chicken broth or water
  • 1 teaspoon cornstarch
  • 2 1/2 teaspoons canola or corn oil
Directions
  • With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.

  • Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.

  • Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews