Mediterrasian Stir-Fry With Shiitake, Oyster Mushrooms, Hot Peppers, And Soy Sauce
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.
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.
Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!“
