Jalapeno-Sesame Oyster Mushroom Stir-fry
This stir-fry may be a little non-traditional, but it is quick, easy, and absolutely bursting with flavor.
Ingredients
- 2 tbsp peanut oil
- 2 medium jalapenos
- 1 ½ pounds oyster mushrooms
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp maple syrup
- ¾ tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tsp fish sauce
- 2 tsp barbecue sauce
- 1 tbsp sesame oil
- ¼ tsp ground ginger
- 2 tsp cornstarch
- green onion, sliced, for garnish
- sesame seeds, for garnish
- cooked rice, for serving
Instructions
- Slice the jalapenos, removing inner membranes and seeds for less heat, if desired. Wash and hand-tear the oyster mushrooms into bite sized pieces.
- In a large saute pan over medium-high heat, heat the peanut oil. Add the jalapenos and stir-fry until softened, about 5-6 minutes.
- Stir in the oyster mushrooms. Continue cooking, stirring often, another 3-4 minutes.
- To the oyster mushrooms and jalapenos, add the soy sauce, rice wine vinegar, maple syrup, mayonnaise, dijon mustard, fish sauce, barbecue sauce, sesame oil, and ground ginger. Stir to combine.
- In a separate bowl, stir the cornstarch with 3 teaspoons water, until combined. Drizzle the cornstarch slurry into the stir-fry, quickly stirring to combine. Cook the stir-fry a minute or two more, until the sauce is thickened.
- Top the stir-fry with sliced green onions and sesame seeds. Serve over rice.