Lamb And Shiitake Mushroom Stir Fry Recipes

SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES

Steps:

• In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.

MUSHROOM STIR-FRY

Steps:

• Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
• Cut green onions into 2-inch pieces, keeping white and green parts separated.
• Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
• Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.

LAMB AND SHIITAKE MUSHROOM STIR-FRY

Steps:

• Freeze lamb, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Trim lamb well and cut into 1/8-inch-thick slices. Halve lamb slices crosswise. In a large bowl toss lamb with cornstarch until coated well and season with salt and pepper.
• In a bowl stir together sauce ingredients until combined well.
• Cut eggplant into 1-inch cubes. Diagonally cut celery into 1/4-inch-thick slices and mince garlic. Discard stems from shiitakes and halve caps (quarter if large). Halve white mushrooms lengthwise. Discard tough stems from watercress.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add eggplant and stir-fry until golden and tender, about 4 minutes. Add celery and stir-fry until crisp-tender, about 2 minutes. Add garlic and mushrooms and stir-fry until mushrooms are tender, about 2 minutes. Transfer mixture to a large bowl.
• Add 1 tablespoon oil to wok or skillet and heat until just smoking. Stir-fry half of lamb, separating slices, until browned and transfer to bowl. Add remaining tablespoon oil and stir-fry remaining lamb in same manner, transferring to bowl.
• Add sauce to wok or skillet and bring to a boil, stirring. Return lamb-vegetable mixture to wok or skillet and stir-fry until combined and heated through. Stir in watercress and season stir-fry with salt and pepper.
• Serve stir-fry over rice.

SHIITAKE-BEEF STIR-FRY

Steps:

• Combine beef, 2 tablespoons soy sauce, Sherry, garlic, ginger and sesame oil in medium bowl. Cover; chill 1 to 2 hours.
• Soak mushrooms in 2 cups hot water until soft. Drain mushrooms, reserving liquid. Cut mushroom caps into quarters; discard stems. Combine broccoli and mushroom liquid in shallow medium saucepan. Cover and boil until broccoli is just crisp-tender, about 3 minutes. Using slotted spoon, transfer broccoli to plate. Boil liquid until reduced to 3 tablespoons, about 4 minutes. Pour liquid into small bowl and cool completely. Whisk cornstarch into mushroom liquid. Set aside.
• Heat vegetable oil in heavy large nonstick wok or skillet over high heat until almost smoking. Add mushrooms and stir-fry 1 minute. Add beef mixture and green onions and stir-fry until beef is almost cooked through, about 3 minutes. Toss in broccoli and stir until broccoli is heated through, about 1 minute. Pour in cornstarch mixture and stir until liquid boils and thickens, about 30 seconds. Transfer to platter. Season generously with pepper and serve, passing soy sauce separately.