Szechuan Mushroom Stir-Fry with Steamed Rice
This fast and tasty vegetarian stir-fry is a hit even among the meat-eaters due to the meatiness of the portabella mushrooms.
- 1/2 pound portabella mushrooms, thinly sliced
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 cup green beans
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2 chiles
- 1/4 cup peanut oil
- 1/2 cup scallion, green part, cut 1 inch long
- 1 teaspoon soy sauce
- 1/2 teaspoon dark mushroom soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 4 cups Jasmine rice
- 5 cups water
- Coat the sliced portabella mushrooms with the cumin and black
pepper, mixing well.
- Cut the green beans unto 2-inch sections. Blanch in boiling water
for 2 minutes; drain, shock in iced water and reserve.
- Gather all of the ingredients in small bowls and stack, top to
bottom, in the following sequence: oil, mushrooms, ginger, garlic and chiles together, scallion, green
beans and all the liquid ingredients
- Heat a wok until very hot and add the peanut oil, swirling to coat
the interior of surface of the wok.
- Push the mushroom up the wall of the wok and add the entire bowl of
ginger, garlic and whole chiles.
- Add the scallions and fry another 10 seconds, stirring to combine.
- Add the green beans and toss to combine.
- Add the sauce mixture all at once and remove the wok from the heat.
Toss and stir all of the ingredients to combine. Return the wok to the heat to reduce the sauce if it does not
form a slightly thickened glaze. Plate and serve with steamed rice.
- Place the rice grains in a large bowl and run cool water to rinse
off the excess starch. Drain the water and place the washed rice in a
pot with a lid. Add 5 cups of water and turn the heat to high. When the
water come to a simmer, reduce the heat and cover with the lid. Allow
the rice to cook for 15 minutes.
- Turn the heat off and allow the pot to stand for an additional five
minutes to help steam the rice. Fluff with fork and serve.
Yield: 8 servings
Recipe and photo used with permission from: The Culinary Institute of America and the Mushroom Council
This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.