Diary of a Foodie
Stir-Fried Mushrooms with Soy and Rice Wine
Diary of a Foodie: Season One: China: One Billion Foodies
Serves4
- Active Time:20 min
- Start to Finish:20 min
ADAPTED FROM JEREME LEUNG, WHAMPOA CLUB, SHANGHAI
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
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Stir together rice wine, soy sauce, and sugar in a small bowl until sugar is dissolved.
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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.
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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.
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Transfer mushrooms to a bowl and drizzle with sesame oil.
Cooks' note: Oyster sauce is available at Chinese markets and asiafoods.com.
- Keywords
- diary of a foodie,
- vegetable,
- wine,
- asian
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