Preparation:
Preparation time: 30 mins
Cooking time: 10 mins
Serving: 4
Ingredients:
Sauce:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 2 teaspoons cornstarch
- 1 teaspoon Sriracha sauce
Stir-Fry:
- 2 tablespoons peanut oil
- 2 stalks celery, thinly sliced diagonally
- 1 medium onion, cut into 1/2-inch wedges
- ¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
- ¼ pound beech mushrooms, trimmed
- 6 green onions, cut into 2-inch pieces, whites and greens separated and divided
- ¼ pound enoki mushrooms, trimmed
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Instructions:
- Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
- Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.
- Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
- Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.