Main course

Spicy Vegetable Stir-Fry with King Oyster Mushrooms

Name: Spicy Vegetable Stir-Fry with King Oyster Mushrooms
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz king oyster mushrooms, sliced into thick coins or strips; 12 oz napa cabbage or bok choy, chunked; 4 oz water chestnuts, sliced; 4 oz bamboo shoots, sliced; 4 oz snow peas, trimmed; 2 oz red bell pepper, squared; 3 Tbsp fermented black-bean garlic sauce; 2 Tbsp hoisin sauce; 2 Tbsp vegetarian oyster-flavored mushroom sauce; 1 Tbsp Shaoxing wine; 2 tsp chili oil; 1/2 tsp sugar; 2 Tbsp neutral oil; 1 Tbsp fresh ginger, chopped; 3 cloves garlic, chopped

Bright Hunan-style vegetables and meaty king oyster mushrooms in a spicy black-bean sauce.

Spicy vegetable stir-fry with king oyster mushrooms and bok choy

4 servingsVegan

Ingredients

8 oz king oyster mushrooms, sliced into thick coins or strips
12 oz napa cabbage or bok choy, chunked
4 oz water chestnuts, sliced
4 oz bamboo shoots, sliced
4 oz snow peas, trimmed
2 oz red bell pepper, squared
3 Tbsp fermented black-bean garlic sauce
2 Tbsp hoisin sauce
2 Tbsp vegetarian oyster-flavored mushroom sauce
1 Tbsp Shaoxing wine
2 tsp chili oil
1/2 tsp sugar
2 Tbsp neutral oil
1 Tbsp fresh ginger, chopped
3 cloves garlic, chopped

Directions

Whisk black-bean sauce, hoisin, vegetarian mushroom sauce, wine, chili oil, and sugar.
Heat oil in a hot wok. Stir-fry ginger, garlic, and king oyster mushrooms for 2 minutes.
Add vegetables. Cover and cook 3 minutes.
Uncover, add sauce, toss well, and cook 1 minute more. Serve.

Vegan: King oyster mushrooms replace the original kelp and give the stir-fry a satisfying, firm bite. The handwritten correction identifies the hot bean sauce as black bean sauce.