Mushroom Stir-Fry With Peas Recipe

Name: Mushroom Stir-Fry With Peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Glaze; 1/4 cup chicken or vegetable stock (use vegetable stock for vegetarian option); 1 tablespoon honey; 1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten-free); Sauce; 1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option); 3 tablespoons soy sauce (use gluten-free soy sauce if cooking gluten-free); 1/4 cup honey; 1 tablespoon rice vinegar; 1 tablespoon shaoxing cooking wine or cooking sherry; 1 tablespoon cornstarch; Stir-Fry; 4 garlic cloves, sliced thinly; 1 tablespoon grated ginger; 2-5 dried red chilies, roughly chopped OR 1/4-1/2 teaspoon dried chili flakes; 3 tablespoons sesame, grapeseed, or other high smoke-point oil; 2 lbs. of mixed mushrooms (oyster, crimini, button, shiitake, and/or enoki), roughly chopped or quartered (you want bite-sized pieces); 1 1/2 cups of snow peas or snap peas, de-stringed; 8 green onions, chopped; Toasted sesame seeds (optional)

Please welcome guest author Garrett McCord as he shares a lip-smacking recipe for mushroom stir-fry he re-created from one he enjoyed in China. ~Elise

During a trip through China, I ate a lot of life-changing food—homemade noodles in beef sauce, spicy lotus root with ginger, Sandouping-style boiled peanuts, deep-fried river shrimp with garlic, and the list goes on.

Whenever I happened upon a dish I particularly liked, I took plenty of notes so that I could re-create it back home.

A Simple Mushroom Stir-Fry

While in Beijing and Xi'an, I noticed that much of the food there was sweeter than in the rest of China. One particular dish we had quite a few times was a simple mushroom stir-fry.

It was spicy, but not too much. Just enough to make the tongue tingle. It was also sweet but not cloying.

Asian Mushroom Stir Fry with Peas and Green Onions — Elise Bauer

After a bit of playing, I've re-created the recipe, and I think it's spot on. You saute mushrooms with a honey and soy sauce glaze and then toss them with stir-fried green onions and peas in a simple ginger, garlic, chili, and sesame sauce.

Substitutes for Cooking Wine

The sauce for this stir-fry calls for either Shaoxing cooking wine or cooking sherry.

Shaoxing cooking wine is a Chinese cooking wine that comes from Shaoxing in China's Zhejiang Province. Purchase it at the grocery store or a specialty Asian market. It's amber in color and adds a depth of flavor to dishes that regular rice cooking wine does not offer.

Sherry also adds a depth of flavor. You can use cooking sherry found in the grocery store, but we suggest using a drinking sherry—a fino if you don't want to add extra sweetness or a Pedro Ximenez if you want additional sweetness in this sweet and spicy dish.

In a pinch, you can substitute apple cider vinegar for either of these cooking wines, but for the best flavors, we suggest using either the Shaoxing or sherry.

Make It a Meal

Round this out with one or two of these sides to make this a simple, satisfying meal.

5 More Chinese Recipes to Try

Mushroom Stir-Fry With Peas

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4 servings

Any clear honey will do, the darker the better.

Glaze:

1/4 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
1 tablespoon honey
1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten free)

Sauce:

1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
3 tablespoons soy sauce (use gluten-free soy sauce if cooking gluten free)
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon Shaoxing cooking wine or cooking sherry
1 tablespoon cornstarch

Stir-Fry:

3 tablespoons sesame, grapeseed, or other high smoke-point oil
2 pounds mixed mushrooms (oyster, cremini, button, shiitake, and/or enoki), roughly chopped or quartered (you want bite-sized pieces)
4 cloves garlic, thinly sliced
1 tablespoon grated ginger
2 to 5 dried red chilies, roughly chopped, or 1/4 to 1/2 teaspoon dried chili flakes
1 1/2 cups snow peas or snap peas, de-stringed
8 green onions, chopped
Cooked rice, for serving, optional
Toasted sesame seeds, for optional garnish

Make the glaze and the sauce:

Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside. Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and cornstarch in a separate bowl and set that aside as well.
Saute the mushrooms and add the glaze:

Place 1 tablespoon of the oil in a large skillet or a wok over high heat. When the oil is glistening and a bead of water evaporates in under a second, add the mushrooms and toss.

Elise Bauer

Allow the mushrooms to cook for a few minutes until they start to squeak and give up their water (you'll see their water in the pan). When they do, add the glaze. Allow the glaze to boil off, stirring occasionally, about 5 to 6 minutes.

When barely any more liquid remains, take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it.
Cook the garlic, ginger, chilies:

Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds.

Elise Bauer
Add the snow peas and onions:

Add the snow peas and green onions and toss for about 30 more seconds.

Elise Bauer
Add the sauce and return the mushrooms:

Increase the heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably.

Add the mushrooms back to the mixture and cook for about 20 more seconds. Take off the heat.

Elise Bauer

Serve over rice and garnish with sesame seeds if using.

Nutrition Facts (per serving)
316	Calories
12g	Fat
48g	Carbs
10g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	316
% Daily Value*
Total Fat 12g	16%
Saturated Fat 2g	9%
Cholesterol 1mg	0%
Sodium 834mg	36%
Total Carbohydrate 48g	17%
Dietary Fiber 8g	30%
Total Sugars 31g
Protein 10g
Vitamin C 45mg	224%
Calcium 87mg	7%
Iron 6mg	35%
Potassium 1218mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.