How to Prepare Shiitake Mushroom Stir Fry

This shiitake mushroom stir fry showcases fresh mushrooms paired with vibrant bell peppers, onions, and zucchini, accentuated by a sweet and savory soy-chili glaze. Customize your dish with added protein, if desired, and serve it over rice for a complete meal. This is prepared by SSP.

Sauce Ingredients

- 2 tablespoons low-sodium soy sauce

- 1 1/2 teaspoons oyster sauce

- 1 tablespoon rice vinegar

- 1 tablespoon sweet Thai chili sauce

- 1 tablespoon maple syrup

- 1/8 teaspoon red chili pepper flakes

Stir Fry Ingredients

- 6 ounces shiitake mushrooms, stems removed, rinsed, patted dry, and sliced

- 2 tablespoons low-sodium soy sauce (1 for coating mushrooms, 1 for mixing with cornstarch)

- 2 tablespoons cornstarch- 2 tablespoons sesame oil, divided use- 2 cloves garlic, minced

- 1/2 cup chopped onion

- 1 orange bell pepper, chopped (optional substitution with green pepper)

- 1/2 cup chopped zucchini

Directions

1. Prepare your sauce by mixing the low-sodium soy sauce, oyster sauce, rice vinegar, sweet Thai chili sauce, maple syrup, and chili flakes until smooth, then set it aside.

2. Drench sliced shiitake mushrooms in a tablespoon of soy sauce before coating them in cornstarch.

3. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat, and fry the mushrooms until they are golden brown. Reserve the cooked mushrooms.

4. Next, heat the remaining sesame oil in the same pan, and cook the onion, bell pepper, and zucchini until they soften. Pour in the pre-mixed sauce, allow it to thicken, and then reintroduce the mushrooms.

5. Toss everything to ensure an even coating with the sauce.

Enjoy this simple yet flavorful dish that exemplifies the versatility of shiitake mushrooms in stir fries and beyond.