Szechuan Mushroom Stir Fry Recipes

MUSHROOM STIR FRY

Steps:

• Clean and prepare the beech mushrooms and drain.
• Hit up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.
• Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.
• Transfer out and sprinkle fresh ground pepper.

SZECHUAN MUSHROOM STIR-FRY WITH STEAMED RICE

Steps:

• Coat the sliced portabella mushrooms with the cumin and black pepper, mixing well.
• Cut the green beans unto 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.
• 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.
• 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 come 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.

SZECHUAN MUSHROOM STIR FRY

Steps:

• Sprinkle the mushrooms with Cajun seasoning and squirt them with the lemon juice.
• Heat oil in wok or skillet.
• Cube the mushrooms and add them to the skillet.
• Stir fry for 2-3 minutes.
• Add the Szechuan sauce.
• Stir thoroughly to incorporate the sauce.
• Add spaghetti noodles when the mushrooms are browned.
• Transfer to plate when noodles are heated through.
• Top with cubed avocado.

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SZECHUAN VEGETABLE STIR-FRY

Steps:

• Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
• In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.

SZECHUAN BROCCOLI & MUSHROOM STIR-FRY WITH CASHEWS & BUTTERY GINGER RICE

Steps:

• • Wash and dry all produce. • Peel and mince or grate ginger. Quarter lime. Trim and quarter mushrooms. Halve, peel, and cut half the onion (whole onion for 4 servings) into a large dice. Cut broccoli florets into bite-size pieces if necessary. Peel and mince garlic.
• • Heat a drizzle of oil in a small pot over medium-high heat. Add ginger; cook, stirring, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • While rice cooks, in a small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and 1⁄3 cup cold water for 4 servings) until smooth. • Whisk in sweet soy glaze, half the Szechuan paste, juice from half the lime, and 1 tsp sugar (all the Szechuan paste, juice from whole lime, and 2 tsp sugar for 4).
• • Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, diced onion, salt, and pepper. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. Transfer to a plate. • Add broccoli, a splash of water, salt, and pepper to pan; cover and steam for 3 minutes. • Uncover and add a large drizzle of oil. Cook, stirring occasionally, until tender and lightly charred, 3-5 minutes more. • Transfer to plate with mushrooms and onion.
• • Add another drizzle of oil to pan. Add garlic; cook, stirring, 30 seconds. • Pour in sauce. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. Turn off heat. • Stir in veggies, cashews, and 1 TBSP butter (2 TBSP for 4 servings) until coated. Taste and season with salt and pepper. TIP: Stir in a splash more water if your sauce is too thick.
• • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between plates and top with stir-fry. Serve with remaining lime wedges on the side.

SPICY SCREAMIN' SZECHUAN STIR FRY

Steps:

• Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
• Add the szechuan seasoning, ginger, cayenne, and garlic.
• Stir to mix.
• Add the oils, mix, and then water down to desired spiciness.
• Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
• Shake or turn occasionally to ensure even flavor distribution.
• Heat the oil in your wok.
• Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
• Turn on the fan above your stove.
• Trust me.
• Add the marinated chicken and about 1/3 of the sauce.
• Saute on high heat for 5-10 minutes.
• Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
• Add 1/3 more of the marinade sauce.
• Add broccoli, bamboo shoots, mushrooms and bell peppers.
• Saute for 3-5 minutes.
• If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
• Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.

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.