Sweet and spicy mushroom stir-fry with peas and green onions.
One particular dish we had quite a few times was a simple mushroom stir-fry.
It was spicy, but not too much.
Elise Bauer
Just enough to make the tongue tingle.
It was also sweet but not cloying.
After a bit of playing, I’ve re-created the recipe, and I think it’s spot on.
Elise Bauer
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.
Sherry also adds a depth of flavor.
Elise Bauer
Place 1 tablespoon of the oil in a large skillet or a wok over high heat.
When they do, add the glaze.
Allow the glaze to boil off, stirring occasionally, about 5 to 6 minutes.
Elise Bauer
There may be bits of sugar caramelized to the side of the pan, don’t fret about it.
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 green onions and toss for about 30 more seconds.
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.
Serve over rice and garnish with sesame seeds if using.
