Shiitake Mushroom Stir-Fry

Serves 4

Ingredients

• 1 1/2 cups jasmine rice
• 3 cups water
• 12 oz fresh shiitake mushrooms
• 8 oz mixed mushrooms (cremini or oyster)
• 2 tbsp neutral oil (canola or vegetable)
• 4 cloves garlic
• 1 tbsp fresh ginger
• 4 scallions
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 tsp sugar
• 1 tsp cornstarch
• 3 tbsp water (for slurry and sauce)
• 1/4 tsp white pepper
• 1 tsp optional toasted sesame seeds

Instructions

1. 1Rinse jasmine rice until water runs clearer, then combine with water in a saucepan. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Rest off heat 5 minutes, then fluff.
2. 2While rice cooks, wipe mushrooms clean; discard tough shiitake stems and slice caps about 1/4-inch thick. Slice mixed mushrooms similarly. Mince garlic and ginger. Thinly slice scallions, keeping whites and greens separate.
3. 3In a small bowl whisk soy sauce, oyster sauce, toasted sesame oil, rice vinegar, sugar, cornstarch, water, and white pepper until smooth; set sauce aside.
4. 4Heat a large skillet or wok over medium-high until hot. Add neutral oil and swirl.
5. 5Add mushroom slices in a single layer as much as possible; cook undisturbed 2–3 minutes until edges brown, then stir-fry 3–4 minutes more until they release liquid and turn glossy and meaty.
6. 6Push mushrooms aside; add garlic, ginger, and scallion whites. Stir 30–45 seconds until fragrant.
7. 7Pour in the sauce and toss everything together 1–2 minutes until the glaze thickens and coats the mushrooms.
8. 8Remove from heat, fold in scallion greens, and taste for balance.
9. 9Spoon over hot rice, sprinkle optional sesame seeds, and serve right away.