This spicy little number can be prepared in a snap and would be perfect over white rice, which is typical for a Chinese entree. So many lovely veggies cooked on high heat, relatively quickly so you don’t lose the nutrients. A healthy dish with a chili paste kick that has enough balls to sit on the sidelines during the Snowball at the roller rink and dance alone. Yes. Read that again; it’s funny if you are old enough to remember the Snowball. I roller-skated as a kid in my Andy Gibb satin jacket. His signature was on the back and the matching faux blue jeans had the same image of him on the base of one of the pant legs. Anyhooo…I personally enjoyed this stir fry as a stand alone dish and was quite satisfied. And yes I’m ok dancing with myself, but I’m not going to link that song…you guys know I link a song at the end of my posts right? You can’t miss that. Eventually I am going to have some fun with that on a contest level for bands because I love music just as much as I love FOOD!
Yes there is beef in this that I had leftover from a previous dish (the pho) …so you can feel free to add whatever type of protein you wish to devour. That should get added in lastly. Just prepare it in a separate pan, cubed.
If you can find these at an Asian market, you are in luck for this recipe. Cut off the middle stem part and use the mushroom tops, sliced in half or thirds. Feel free to prepare this with any other type of mushroom you are able to find. I would recommend oyster, shiitake, or even plain old white mushrooms will do the trick. I can’t even talk about dried mushrooms because they seem to take 6 years (ha) to soak first, and I just never have that much time.
Another gem that is most often easiest to find at an Asian grocery store. Wash them after cutting them in half because they can be a bit dirty inside after you cut them. These go in LAST so you don’t overcook them. Same for the broccoli. 2 minutes is all you need to cook them to retain the vitamins and nutrients in them.
I prefer to use Bob’s Red Mill Arrowroot powder to corn starch. It’s gluten free and thickens the same way that corn starch does. Use a little bit more arrowroot powder to corn starch in substitutions. Math is fun.
Oyster Mushroom Stir Fry
- February 24, 2021
- 30 min
- Print this
Ingredients
- 1 C cubed protein (your preference)
- 3 T cooking oil
- 3/4 lb baby bok choy
- 1 large carrot, sliced very thin
- 1 orange pepper
- 1 yellow pepper
- 1 lb oyster mushrooms
- 1/2 cup broth (chicken, veggie, beef)
- 2 T hoisin sauce
- 1/4 cup oyster sauce, plus 1 T
- 1/4 cup soy sauce (if using low sodium add a bit more)
- 2 T rice vinegar
- 1 T finely chopped ginger root
- 2 garlic cloves, finely chopped
- 1 T chili paste (less if you don't want it too spicy)
- 2.5 tsp arrowroot powder (or 1 tsp cornstarch)
- 3 T green onions, chopped
Directions
- Step 1
- Sear meat on all sides in 2 T cooking oil and 1 T oyster sauce. Set aside.
- Step 2
- In a small bowl combine broth, hoisin sauce, soy sauce, chili paste, rice vinegar, garlic, and ginger.
- Step 3
- In same pan as the meat cooked, heat 1 T cooking oil on medium high heat.
- Step 4
- Add carrots and peppers, cook for 2 minutes.
- Step 5
- Add broccoli and bok choy, cook for 2 minutes.
- Step 6
- Return protein to the stir fry and pour in the marinade.
- Step 7
- Stir and remove from heat to stop cooking.
- Step 8
- Serve over rice and garnish with green onions.
Song for the Prep: Butterfucker by Butter 08
This is a stellar album the whole way through, so if you like this you should take a listen. They only did one album, and the band was comprised of members from Cibo Matto, Jon Spencer Blues Explosion, and Skeleton Key. All-star lineup.
