Earthy oyster mushrooms, fragrant lemongrass, and crisp vegetables come together in this quick, flavor-packed stir-fry. Rich in fiber, antioxidants, and plant compounds that support overall health, it's a simple way to bring vibrant color, texture, and nourishment to the table.
TIME20m
SERVES8 People
INGREDIENTS
- 3 tablespoons lemongrass, trimmed, finely chopped
- 2 tablespoons sesame or peanut oil
- 1/2 small yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 jalapeno, thinly sliced
- 4 cups mini oyster mushrooms, halve or slice the larger ones
- 1 cup snap peas, halved lengthwise
- 6 scallions, cut into 1" pieces
- 2 tablespoons Chinese cooking wine
- 1 tablespoon soy sauce
SHOPPING LIST
- 2 stalks lemongrass
- 1 bottle sesame or peanut oil
- 1 small yellow onion
- 1 head garlic
- 1 jalapeno
- 4 cups mini oyster mushrooms
- 1 cup snap peas
- 1 bunch scallions
- 1 bottle Chinese cooking wine
- 1 bottle soy sauce
EQUIPMENT
- Large sauté pan
STEP 1
Prepare the lemongrass by trimming off the root end and the tough upper green portion, leaving only the tender lower 4–6 inches of the stalk. Remove any dry outer layers, then finely mince the remaining pale yellow portion until you have about 3 tablespoons.
STEP 2
Prepare the onion, garlic and jalapeño.
STEP 3
Heat the sesame or peanut oil in a large sauté pan or wok over medium-high heat. Add the onion and cook for 2–3 minutes, stirring occasionally, until softened. Then add the garlic, jalapeño, and minced lemongrass. Sauté for about 1 minute, until fragrant.
STEP 4
Add the oyster mushrooms and cook for 3–4 minutes, stirring occasionally, until they begin to soften
and release their moisture.
STEP 5
Stir in the snap peas and scallions. Cook for another 2–3 minutes, allowing the vegetables to become crisp-tender.
STEP 6
Add the Chinese cooking wine and soy sauce, tossing to coat the vegetables evenly. Continue cooking for 1–2 minutes, until the liquid is mostly absorbed and the flavors have melded.
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