Friday: Wild Mushroom Stir Fry

Chef’s Notes: Between the two of us, SmithCale has always been the original Foodie in the relationship. I’m a relatively new convert. So whenever he sees something he wants to try in the store, he points it out. I really like this because meal planning is hard enough by yourself, so when he has an input it makes it just that much easier! SmithCale has a weird fascination with mushrooms. You can never go wrong with mushrooms with him, and you can definitely not put in too many. So, thanks to SmithCale, we tried oyster mushrooms!

Plan of Attack:

1. Prep mushrooms & veggies

2. Stir Fry

Ingredients for 2:

1 bundle egg noodles, cooked as package directs

Sauce-

½ Tbsp corn starch

¼ tsp kosher salt

1 ½ oyster sauce

½ Tbsp water

¼ tsp sugar

1 Tbsp hoisin sauce

½ Tbsp rice vinegar

½ Tbsp wok oil

½ Tbsp peanut oil

1 garlic clove, minced

½ Tbsp fresh ginger, minced

1 C snow peas, rinsed and trimmed

8oz shiitake mushrooms, stems removed and sliced

8 oz oyster mushrooms, trimmed and sliced

¾ C chicken broth

2 green onions, sliced

1 Tbsp chopped roasted peanuts

Instructions:

1. Heat wok oil and peanut oil in a wok over medium-high heat
2. In a small bowl combine: corn starch, salt, water, oyster sauce, sugar, hoisin sauce and rice vinegar; set aside
3. Add garlic to the wok and cook 30 seconds
4. Next add snow peas and mushrooms and sauté for 2 minutes
5. Stir in broth and oyster sauce mixture; stir-fry for 30 seconds- 1 minute until thickened
6. Add cooked egg noodles and green onions, remove from heat and stir until combined
7. Top with chopped peanuts
8. Enjoy!