Mushroom Stir Fry with Peas & Green Onions

  • 07 Oct - 13 Oct, 2017
  • Mag The Weekly
  • Cookery


For glaze:

· ¼ cup chicken or vegetable stock

· 1tbsp honey

· 1tsp soy sauce

For sauce

· ½ cup chicken or

vegetable stock

· 3tbsp soy sauce

· ¼ cup honey

· 1tbsp rice vinegar

· 1tbsp cornstarch

For stir-fry:

· 4 garlic cloves, sliced thinly

· 1tbsp ginger, grated

· 2-5 dried red chilies, roughly chopped or ¼-½ tsp dried chili flakes

· 3tbsp sesame or other high smoke-point oil

· 2lbs. of mixed mushrooms, roughly chopped or quartered

· 1½ cups of snow peas or snap peas, de-stringed

· 8 green onions, chopped

· Toasted sesame seeds (optional)


To make the glaze and the sauce, whisk together the stock, honey and soy sauce in a bowl and set aside. In a separate bowl, whisk together the stock, soy sauce, honey, rice vinegar and cornstarch to make the sauce. Place a tablespoon of oil in a large skillet or a wok over high heat. When the oil is glistening and a bead of water evaporates in under a second, add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak and give up their water then add the glaze. Allow the glaze to boil off, stirring occasionally, for about five to six minutes.

When barely any more liquid remains, take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelised to the side of the pan, don't fret about it. Reduce the heat to medium and add the remaining two tablespoons of oil. Add the garlic, ginger and chilies, and cook until fragrant, for about 30 seconds. Add the snow peas and green onions, and toss for about 30 more seconds then increase the heat to high and add the sauce, allowing the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms back to the mixture and cook for about 20 more seconds before taking off the heat. Garnish with sesame seeds and serve over rice.