Gelatin Free Lemongrass Coconut Mushroom Stir-Fry with Lime
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Learn more →Ingredients
4 servings
For the sauce
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced
- ½ cup full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp cornstarch
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 8 oz cremini mushrooms, sliced ¼ inch thick
- 6 oz shiitake mushrooms, stems removed, caps sliced ¼ inch thick
- 4 oz oyster mushrooms, torn into bite-sized pieces
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- 1 red chili (such as fresno or thai), thinly sliced
- 3 scallions, white and green parts separated, thinly sliced
For serving
- 2 cups jasmine rice, cooked according to package directions
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the minced lemongrass, coconut milk, soy sauce, fish sauce, brown sugar, lime juice, and cornstarch until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the oil and swirl to coat. Add the cremini, shiitake, and oyster mushrooms in a single layer — work in two batches if they crowd the pan — and cook undisturbed for 2 minutes, then toss and continue cooking until the mushrooms are deeply golden and any released liquid has evaporated, about 3–4 minutes more. Transfer to a plate.
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