Chinese Mushroom Stir Fry

This Chinese Mushroom Stir Fry is made with broth, honey, soy sauce, mushroom, snap peas, garlic, scallions and cooked to perfection.

What you will need

Sauce for mushroom

• ¼ cup of chicken or vegetable broth
• 1 tablespoon of honey
• 1 teaspoon of soy sauce

Sauce for mushroom and snap peas

• ⅓ cup of chicken or vegetable broth
• ¼ cup of soy sauce
• ¼ cup of honey
• 1 tablespoon of rice vinegar
• 1 tablespoon of cornstarch

Stir Fry

• 2 pounds of sliced mushrooms
• 1 cup of snap peas
• 1 tablespoon of minced garlic
• Minced ginger
• 3 scallions, chopped up (Keep the light green and dark green separated)
• 1 teaspoon of red pepper flakes (optional if you do not like spicy food)
• 2 teaspoons of sesame seeds to garnish (optional)
• 4 tablespoons of oil (olive, sesame or vegetable)

How to make Chinese Mushroom Stir Fry

This mushroom stir fry works as a great side dish or entrée! It requires a ton of prepping and measuring ingredients before the cooking process.

Place 1 tablespoon of oil in a large pan over high heat. Add the mushroom and toss. Wait until the mushroom starts producing liquid (you will see the mushroom extract water) and then add ¼ cup of chicken broth, 1 tablespoon of honey, and 1 teaspoon of soy sauce. Cook the mushrooms for about 7 minutes or until the liquid evaporates. Remove the mushrooms and set aside – we will come back to them later.

Using the same pan, reduce the heat to medium. Add 2 tablespoons of oil, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 teaspoon of red chili flakes (optional), and cook for about 45 seconds. Add the cup of snap peas and light green chopped scallions and toss for another 45 seconds. We are using the dark green scallions to garnish!

Increase the heat to medium-high and add the mushrooms back into the pan. Also add ⅓ cup of chicken broth, ¼ cup of soy sauce, ¼ cup of honey, 1 tablespoon of rice vinegar and finally 1 tablespoon of cornstarch. The cornstarch will thicken the sauce! Allow the stir fry to come to a boil and cook for another 3 minutes.

Garnish with dark green scallions and sesame seeds!

Orange Chicken goes well with this dish!

Chinese Mushroom Stir Fry

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• Author: Maxine Dubois
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Chinese Mushroom Stir Fry is made with chicken broth, honey, soy sauce, mushroom, snap peas, garlic, scallions and cooked to perfection. 

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Ingredients

Scale 1x2x3x

Sauce for mushroom

 

• ¼ cup of chicken or vegetable broth
• 1 tablespoon of honey
• 1 teaspoon of soy sauce

 

Sauce for mushroom and snap peas

 

• ⅓ cup of chicken or vegetable broth
• ¼ cup of soy sauce
• ¼ cup of honey
• 1 tablespoon of rice vinegar
• 1 tablespoon of cornstarch

 

Stir Fry

 

• 2 pounds of sliced mushrooms
• 1 cup of snap peas
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 3 scallions, chopped up (Keep the light green and dark green separated)
• 1 teaspoon of red pepper flakes (optional if you do not like spicy food)
• 2 teaspoons of sesame seeds to garnish (optional)
• 4 tablespoons of oil (olive, sesame or vegetable)

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Instructions

1. Place 1 tablespoon of oil in a large pan over high heat. Add the mushroom and toss. Wait until the mushroom starts producing liquid (you will see the mushroom extract water) and then add ¼ cup of chicken broth, 1 tablespoon of honey, and 1 teaspoon of soy sauce. Cook the mushrooms for about 7 minutes or until the liquid evaporates. Remove the mushrooms and set aside – we will come back to them later.
2. Using the same pan, reduce the heat to medium. Add 2 tablespoons of oil, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 teaspoon of red chili flakes (optional), and cook for about 45 seconds. Add the cup of snap peas and light green chopped scallions and toss for another 45 seconds. We are using the dark green scallions to garnish!
3. Increase the heat to medium-high and add the mushrooms back into the pan. Also add ⅓ cup of chicken broth, ¼ cup of soy sauce, ¼ cup of honey, 1 tablespoon of rice vinegar and finally 1 tablespoon of cornstarch. The cornstarch will thicken the sauce! Allow the stir fry to come to a boil and cook for another 3 minutes.
4. Garnish with dark green scallions and sesame seeds!

Notes

• This meal requires a TON of prepping. I would recommend mixing the “sauce for mushroom” batch in one bowl and the “sauce of mushroom and snap peas” batch in another bowl. Doing this allows for more time during the cooking process!
• Garnishing with sesame seeds and scallions really enhanced the flavor of the dish.
• If you would like a combination of sweet and spicy, the red pepper flakes are a great enhancement.
• You can use snow peas instead of snap peas

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stir Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1
• Calories: 184.3
• Sugar: 0.4 g
• Sodium: 1,010.3 mg
• Fat: 6.0 g
• Saturated Fat: 1.8 g
• Unsaturated Fat: 1.3 g
• Carbohydrates: 17.3 g
• Fiber: 3.0 g
• Protein: 17.7 g
• Cholesterol: 45.0 mg

Keywords: Mushroom, Asian, Sesame Seeds, Stir Fry