Mustard Free Classic Mushroom Stir-Fry
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp sugar
- ¼ tsp white pepper
For the stir-fry
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 8 oz cremini mushrooms, sliced ¼ inch thick
- 8 oz shiitake mushrooms, stems removed, caps sliced ¼ inch thick
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 scallions, white and light green parts sliced into 1-inch pieces, dark green tops thinly sliced and reserved for garnish
For serving
- 1 tsp toasted sesame seeds (optional)
- steamed white rice, for serving
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and white pepper until the cornstarch is fully dissolved with no lumps. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact, about 2 minutes. Add 1 tbsp of the neutral oil and swirl to coat. Add the cremini and shiitake mushrooms in a single layer and cook undisturbed for 2 minutes, until the undersides are golden. Toss and continue cooking, stirring occasionally, for 2–3 minutes more, until the mushrooms are deeply browned and any released liquid has evaporated.
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