This Szechuan mushroom wok stir-fry is tantalizingly tasty
due to its harmonious blend of bold spices, umami-rich mushrooms, and vibrant
textures. The dish showcases the distinctive flavors of Szechuan cuisine,
incorporating elements for their tingling heat and
aromatic depth, complemented by garlic, ginger, and chili peppers for an
explosion of savory and spicy notes. The mushrooms, with their inherent umami
essence, absorb these flavors eagerly, while retaining their tender texture.
This stir-fry's appeal lies not only in its robust flavor profile but also in
its quick cooking method, which preserves the freshness and crispness of the
vegetables, delivering a satisfyingly flavorful and wholesome meal that
delights the palate with every bite.
Ingredients
200g shiitake mushroom
200 g oyster mushroom
1 tbsp. vegetable cooking oil
1 tsp. sesame oil
1 thumb piece of ginger , peeled and shredded
4 garlic cloves, peeled and shredded
Chili Peppers. 1 for
mild. 6 for spicy. Up to you 😊
4 green onions , white part only, cut into small sections
2 carrots, diced
I celery, diced
1/2 bell pepper (red or yellow, diced
1/2 tbsp. oyster sauce
1 tsp. dark soy sauce , optional only for dark color
1/2 tbsp. light soy sauce
Instructions:
Clean and slice the mushrooms into bite sized pieces.
Hit up some oil in wok, add green onion white to fry over
slowest fire until slightly browned and seared. Add carrots, bell pepple, celery , ginger and
garlic shreds in.
Then place mushrooms in, add oyster sauce and soy sauce.
At the very beginning, there will be lots of water. Continue to evaporate most
of the water. Takes 2 to 3 minutes. Mix in sesame oil.
Transfer out and sprinkle fresh ground pepper.
Notes
If you want to turn this into vegan friendly, use 1
tablespoon of light soy sauce with 1 teaspoon of cornstarch to replace oyster
sauce.