Name: Stir-Fried Maitake Mushrooms with Garlic and Chile Oil
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 3 teaspoons Chinese light soy sauce -; 2 tablespoons cool water (if needed) -; 3 tablespoons vegetable oil -; 1/4 cup thinly sliced garlic (from about 6 cloves) -; 12 ounces (about 5 very loosely packed cups) maitake mushrooms, pulled into small 2-inch chunks -; 1-2 teaspoons chile oil (method above) or chile crisp -

Stir-Fried Maitake Mushrooms with Garlic and Chile Oil

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Stir-Fried Maitake Mushrooms with Garlic and Chile Oil

1. 3 teaspoons Chinese light soy sauce -

2. 2 tablespoons cool water (if needed) -

3. 3 tablespoons vegetable oil -

4. 1/4 cup thinly sliced garlic (from about 6 cloves) -

5. 12 ounces (about 5 very loosely packed cups) maitake mushrooms, pulled into small 2-inch chunks -

6. 1-2 teaspoons chile oil (method above) or chile crisp -

How to cook deliciously - Stir-Fried Maitake Mushrooms with Garlic and Chile Oil

1. Stage

Prep the ingredients: Place the soy sauce in a small bowl. Place the water in a separate small bowl and set both aside.

2. Stage

Cook the garlic: Heat the oil in a wok (or a large skillet) over high heat until it shimmers. Add the garlic, and cook, stirring frequently with a wok shovel or a wooden spoon, until it is golden and just beginning to turn light brown, about 1 minute. Use a slotted spoon (or just your stirring spoon) to remove the garlic from the pan, leaving the oil. Set the garlic aside.

3. Stage

Cook the mushrooms: Add the mushrooms to the oil and stir-fry them—flipping and stirring occasionally and pressing them against the sides of the wok for 20 to 30 seconds at a time, so they brown a bit—for 3 minutes total. If the mushrooms are browning quickly but are not beginning to wilt, drizzle in the water, to help them soften.

4. Stage

Add soy sauce to the mushrooms: Drizzle the soy sauce over the mushrooms, then continue to cook them for another 2 minutes, until the liquid is fully absorbed, and the mushrooms look soft and tender.

5. Stage

Add the chile oil: Drizzle in the chile oil and mix everything well.

6. Stage

Serve: Transfer the mushrooms to a serving bowl, and enjoy while hot with rice and other Chinese dishes. Love the recipe? Leave us stars below!