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Mushroom and Pepper Stir Fry

🇨🇳 China

Servings: 4 Prep: 10 minutes Cook: 5 minutes Total: 15 minutes

Ingredients

  • 2 tablespoons chicken stock
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 lb white button mushrooms, sliced
  • 1 clove garlic, minced
  • 1 red pepper, sliced
  • 1 scallion, green part sliced, for garnish (optional)

Steps

  1. Mix all sauce ingredients together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a wok over medium-high heat until smoking. Add mushrooms and stir to coat with oil. Cook, stirring occasionally, until charred and no longer releasing liquid, about 3 minutes. Transfer to a plate.
  3. Add remaining 1 tablespoon oil, garlic, and red pepper to the wok. Stir and cook for 1-2 minutes.
  4. Whisk sauce again to dissolve cornstarch, then pour into wok. Add mushrooms back in.
  5. Cook, stirring, until sauce thickens and coats everything evenly.
  6. Turn off heat, stir in scallion greens if using, and transfer to a serving plate. Serve hot as a side dish.

Source: omnivorescookbook.com