Serves4
- Active Time:20 min
- Start to Finish:20 min
ADAPTED FROM JEREME LEUNG, WHAMPOA CLUB, SHANGHAI
January 2007
-
2
teaspoons
Chinese rice wine (such as Shaoxing) or medium-dry Sherry
-
2
teaspoons
soy sauce
-
1
teaspoon
sugar
-
1 1/2
tablespoons
peanut or vegetable oil
-
2
tablespoons
finely chopped garlic (2 large cloves)
-
1
tablespoon
finely chopped peeled fresh ginger
-
1/4
teaspoon
salt
-
1
pound
fresh cremini or white mushrooms, trimmed and sliced 1/4 inch thick
-
2
teaspoons
Asian sesame oil
-
Stir together rice wine, soy sauce, and sugar in a small bowl until sugar is dissolved.
-
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.
-
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.
-
Transfer mushrooms to a bowl and drizzle with sesame oil.
Cooks' note: Oyster sauce is available at Chinese markets and
asiafoods.com.
