Saucy Mushroom Stir-Fry
A flavorful and quick-to-prepare stir-fry featuring a mix of mushrooms glazed in a tangy Japanese barbecue sauce.
- Large skillet or wok
- Mixing bowls
- Wooden spoon or spatula
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 -inch piece of ginger, grated
- 1 pound mixed mushrooms (shiitake, trumpet, oyster), cleaned and sliced
- 1/4 cup Japanese barbecue sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds
- Cooked rice, for serving
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté until translucent.
- Add the minced garlic and grated ginger, cooking until fragrant.
- Add the mixed mushrooms to the skillet and cook until they release their moisture and begin to brown.
- In a small bowl, combine the Japanese barbecue sauce, soy sauce, and sesame oil. Pour this mixture over the mushrooms, stirring to coat evenly.
- Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens and glazes the mushrooms.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds.
- Serve hot over cooked rice.
Feel free to use any combination of mushrooms available to you.
Adjust the amount of Japanese barbecue sauce to suit your taste preferences.