Best Green Veggie Stir Fry With Mushrooms Recipes

STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS

Steps:

• In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
• Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
• Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.

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.

BEA'S SHRIMP AND GREEN VEGGIE STIR FRY WITH MUSHROOMS

Steps:

• Using an electric wok at high setting, heat 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic, until sizzling.
• Cook shrimp until heated through, drizzle with ¼ tsp onion salt. Set aside.
• Clean wok and add 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic and bring to a sizzle at high heat.
• Add celery, broccoli, asparagus and green pepper, cook for 5 minutes, stirring occasionally.
• Toss in the mushrooms and white part of green onions and cook for 3 minutes.
• Toss in the green part of green onion and the baby bok choy and ¼ tsp onion salt and cook for another 2 minutes.
• Add cooked shrimp, toss and serve over rice or noodles or by itself.