Mushroom stir fry with stir-fry sauce
Curries With Bumbi · ♥ 2.3K likes · 90.4K views · 5 min video
Read about mushrooms in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp soy sauce
- 2 tsp apple cider vinegar
- 1 tbsp tomato ketchup
- 1 tsp red chili sauce
- 2 tsp sugar
- 4 tbsp water
- 2 tsp cornstarch
- 2 tbsp oil
- 20 g garlic
- 8 g chopped ginger
- 680 g mushrooms
- 375 g colorful bell peppers
- 80 g red onions
- ¼ tsp red pepper flakes
- 4 whole chopped green onions
- sesame oil
Sauce: in a bowl combine the soy sauce, apple cider vinegar, tomato ketchup, red chili sauce, sugar, water (or vegetable stock), a little sesame oil and the cornstarch; stir until the cornstarch disperses, and stir again just before adding it, as it settles.
Mixing the stir fry sauce
Heat oil in a very hot pan, keep the heat on medium and stir the garlic a few seconds (not chopped too fine, or it burns); add the chopped ginger and stir a few seconds.
Raise the heat to high and add the mushrooms with no salt; spread them in a single layer and stir often until all the released water evaporates.
Cooking off the mushroom water
- freshly crushed black pepper
- salt
Add the bell peppers and red onion, crushed black pepper and a light sprinkle of salt (the sauce is already salty); stir on high a few seconds so the vegetables keep their crunch and color. Add red pepper flakes if wanted.
Add the sauce and stir on high heat so the cornstarch cooks, or it leaves a chalky aftertaste; add the chopped green onions.
- 1 tbsp water
If the sauce is too thick, add about a tablespoon more water; it should coat the vegetables, not run.
Adding and thickening the sauce