Mushroom Stir Fry

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

• ¼ cup (60 ml) vegetable oil
• 2 garlic cloves, thinly sliced
• 4 teaspoons (20 ml) fresh ginger, minced
• 4 scallions, white parts only, sliced finely
• 6 cups (1.4 L) assorted mushrooms, quartered (button, oyster, king and shiitake)
• ¼ cup (60 ml) Shaoxing wine
• 1 teaspoons (5 ml) sugar
• 4 teaspoons (20 ml) soy sauce
• 2 teaspoons (10 ml) cornstarch
• 2 tablespoons (30 ml) water
• 2 teaspoons (10 ml) sesame oil
• Salt

Method:

Heat oil in a wok over medium-high heat.

Add garlic, ginger, and scallions, and cook for 2-3 minutes, or until fragrant.

Add mushrooms and cook for 5-6 minutes, stirring occasionally.

Once mushrooms are golden brown around the edges, deglaze with Shaoxing wine.

Add sugar and soy sauce, and cook for 1-2 minutes.

In a small bowl, whisk together water and cornstarch and add to wok, stir and cook for 1 minute.

Season with salt, and add sesame oil.

Toss all ingredients together one last time, and remove from heat.

Serve over steamed rice.