Stir-Fried Mushrooms With Soy And Rice Wine

 

Yield:

Serves 4

Ingredients

1. 2 teaspoons Chinese rice wine (such as Shaoxing) or medium-dry Sherry
2. 2 teaspoons soy sauce
3. 1 teaspoon sugar
4. 1 1/2 tablespoons peanut or vegetable oil
5. 2 tablespoons finely chopped garlic (2 large cloves)
6. 1 tablespoon finely chopped peeled fresh ginger
7. 1/4 teaspoon salt
8. 1 pound fresh cremini or white mushrooms, trimmed and sliced 1/4 inch thick
9. 2 teaspoons Asian sesame oil

Directions

1. Stir together rice wine, soy sauce, and sugar in a small bowl until sugar is dissolved.
2. Heat a wok (preferably flat-bottomed) or a 12-inch heavy skillet (not nonstick) over high heat until a drop of water evaporates immediately, then add peanut oil, swirling wok to coat.
3. Add garlic, ginger, and salt and stir-fry until fragrant, about 30 seconds. Add mushrooms and stir-fry until mushrooms are wilted and liquid they give off is evaporated, 2 to 3 minutes. Add rice wine mixture and cook, stirring, until liquid is evaporated, about 1 minute. Season with salt.
4. Transfer mushrooms to a bowl and drizzle with sesame oi

Notes