Black Pepper Mushroom Stir-Fry with Snow Peas
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
- 1 ½ tsp freshly ground black pepper
- 1 tsp sugar
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 1 lb cremini mushrooms, stems trimmed, halved or quartered if large
- 8 oz snow peas, strings removed
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, white and green parts separated, thinly sliced
For serving
- steamed white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, water, sesame oil, black pepper, and sugar until the cornstarch is fully dissolved and no lumps remain. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until the oil just begins to smoke. Add the mushrooms in a single layer and cook undisturbed for 2 minutes, then stir and continue cooking for 2–3 minutes more, until the mushrooms are deeply browned and any released moisture has evaporated.
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