Mushroom Stir-Fry

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

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 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

Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.

Step 2

Cut green onions into 2-inch pieces, keeping white and green parts separated.

Step 3

Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.

Step 4

Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.