Mediterrasian Stir-Fry With Shiitake, Oyster Mushrooms, Hot Peppers, And Soy Sauce

5 from 1 vote

USING EVOO IN COOKING: Extra virgin olive oil is an excellent all-around cooking oil that can be used for baking, roasting, sautéing, pan-frying, or even incorporating into soups for a bit of extra smoothness. It has a high smoke point, it’s rich in heat-stable monounsaturated fats, and high levels of polyphenols and antioxidants.

PREP TIME 10 minutes

COOK TIME 20 minutes

SERVES 4

Ingredients

Sauce
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp sesame oil
2 tsp Greek honey
1 tsp cornstarch
1 tsp Sriracha or any hot sauce of your liking

Stir Fry:

2 Tbsp extra virgin Greek olive oil
1 medium onion finely chopped
2 stalks celery cut into thin matchsticks about 2 inches long (julienned)
2 carrots peeled and cut into thin matchsticks about 2 inches long (julienned)
2 cloves garlic minced
2 to 5 dried red chilies roughly chopped, or 1/4 to 1/2 teaspoon dried chili flakes
1/2 pound shiitake mushrooms trimmed and roughly chopped
1/2 pound oyster mushrooms trimmed
6 spring onions chopped into 2-inch pieces
1 tsp freshly grated ginger
Toasted sesame seeds for optional garnish
Steamed rice for serving, optional

Instructions

Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
Heat olive oil in a large wok over high heat. Add onion, celery, carrots, chillies and garlic and stir for 3 to 4 minutes. Add shiitake mushrooms, oyster mushrooms, and green onions, stirring constantly for 10 minutes. Mix in ginger and spring onions, and stir-fry for 2 more minutes.
Pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat, sprinkle with sesame seeds and serve immediately.