Diary of a Foodie

Stir-Fried Mushrooms with Soy and Rice Wine

Diary of a Foodie: Season One: China: One Billion Foodies

  • Active Time:20 min
  • Start to Finish:20 min
January 2007
  • 2 teaspoons Chinese rice wine (such as Shaoxing) or medium-dry Sherry
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 1/2 tablespoons peanut or vegetable oil
  • 2 tablespoons finely chopped garlic (2 large cloves)
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1/4 teaspoon salt
  • 1 pound fresh cremini or white mushrooms, trimmed and sliced 1/4 inch thick
  • 2 teaspoons Asian sesame oil
  • Stir together rice wine, soy sauce, and sugar in a small bowl until sugar is dissolved.
  • Heat a wok (preferably flat-bottomed) or a 12-inch heavy skillet (not nonstick) over high heat until a drop of water evaporates immediately, then add peanut oil, swirling wok to coat.
  • Add garlic, ginger, and salt and stir-fry until fragrant, about 30 seconds. Add mushrooms and stir-fry until mushrooms are wilted and liquid they give off is evaporated, 2 to 3 minutes. Add rice wine mixture and cook, stirring, until liquid is evaporated, about 1 minute. Season with salt.
  • Transfer mushrooms to a bowl and drizzle with sesame oil.
Cooks' note: Oyster sauce is available at Chinese markets and asiafoods.com.
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