Szechuan Mushroom Stir-Fry with Steamed Rice
Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council.
This fast and tasty vegetarian stir-fry is a hit even among the meat-eaters due to the meatiness of the portabella mushrooms.
Yield: 8 portions
½ lb. portabella mushrooms, thinly sliced
1½ tsp. ground cumin
½ tsp. ground black pepper
1 cup green beans
2 Tbsp. garlic, minced
1 Tbsp. ginger, minced
¼ cup Peanut oil
½ cup scallion, green part, cut 1”long
1 tsp. soy sauce
½ tsp dark mushroom soy sauce
2 Tbsp. oyster sauce
2 Tbsp. water
Coat the sliced portabella mushrooms with the cumin and black pepper, mixing well.
Cut the green beans into 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 combined.
Heat a wok until very hot and add the peanut oil, swirling to coat the interior of surface of the wok.
When the oil begins to smoke, immediately toss in the mushroom slices, stirring to distribute them across the bottom of the wok. As soon as the mushrooms start to brown, stir and toss to redistribute, then stop and allow to cook 30 seconds longer.
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.
Yields: 8 portions
4 cups Jasmine rice
5 cups water
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 comes 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.