Stir-Fried Japanese Mushrooms

by tina

Ingredients:

  • 1 pack king trumpet mushrooms (Eryngii)
  • 1 pack white beech mushrooms (Bunapi)
  • 1 pack beech mushrooms (Buna Shimeji)
  • 2 stalks green onions
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon sugar
  • 1 1/2 teaspoon vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon corn starch
  • 1 tablespoon water
  • thai chili peppers (optional)

All the mushrooms in their packaging:

Wash the mushrooms (although they’re actually pretty clean looking already) and green onions. Slice the trumpet mushrooms into thin pieces. For the beech mushrooms, slice off the bottom portion (and throw away) and separate the mushrooms with your hands. Slice the green onion into wide pieces. Mix the sugar, rice vinegar, and soy sauce together to make the sauce. Mix the corn starch thoroughly with the water (for thickening. not pictured).

Place the pan on stove and turn temperature to high. Pour in the oil when the pan is hot. Once the oil is warm, place in all the cut and separated mushrooms. Stir fry the mushrooms for 1 min. Add the green onions (and chili peppers, optional) and stir fry for 1 min. Add the sauce. Stir and mix it evenly with the mushrooms. Let it cook for 3-5 mins, with in between stirrings.

Turn the temperature down to medium low. Have the corn starch mix ready. When the dish has simmered down a little more, add the mix all around and stir. (It is crucial to have it simmer down because the corn starch mix may become lumpy at high heat). Stir and cook on medium low for another 2 mins.

These mushrooms are so good AND healthy for you. http://www.hokto-kinoko.com/health.html
According to the site, they also cultivate Maitake mushrooms, but I have yet to find that one in the grocery stores near me.

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