Mushroom Stir-Fry

Name: Mushroom Stir-Fry
Total time: 40
Yield: 4
Ingredients: 3 tablespoons low-sodium soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon sesame oil; 2 teaspoons honey; 2 teaspoons cornstarch; 1 teaspoon Sriracha sauce; 2 tablespoons peanut oil; 2 stalks celery, thinly sliced diagonally; 1 medium onion, cut into 1/2-inch wedges; 0.75 pound shiitake mushrooms, trimmed and cut into 1/4-inch slices; 0.25 pound beech mushrooms, trimmed; 6 green onions; 0.25 pound enoki mushrooms, trimmed; 2 cloves garlic, minced; 1 teaspoon freshly grated ginger

Recipe by France C from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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3 tablespoons low-sodium soy sauce
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2 tablespoons rice wine vinegar
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1 tablespoon sesame oil
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2 teaspoons honey
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2 teaspoons cornstarch
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1 teaspoon Sriracha sauce
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2 tablespoons peanut oil
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2 stalks celery, thinly sliced diagonally

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1 medium onion, cut into 1/2-inch wedges
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0.75 pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
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0.25 pound beech mushrooms, trimmed
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6 green onions
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0.25 pound enoki mushrooms, trimmed
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2 cloves garlic, minced
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1 teaspoon freshly grated ginger

Instructions

Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.
Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.