I had completely different ideas about what this dish would be like--it actually turned out to be like a vegetable chow mein. It reminded me of the blue can of La Choy chow mein my mom used to buy when we were kids.
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| Black Mushroom Cantonese Stir-Fry |
Start off by sauteing for 5 minutes a container of sliced shikate mushrooms, half a yellow onion, 3 hot small dried red chili peppers, 3 cloves of garlic, a small can of bamboo shoots, and a handful of sugar snap peas. I couldn't find these peppers at Kroger and I didn't have time to run to the Asian market, so I got some different dried peppers. They were useless and imparted no flavor. Next time I'll add a some red pepper flakes instead, which will be less hassle anyways.
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| Sauteing veggies. |
Next mix up 1 tablespoon of cornstarch and about a cup of water (I will probably use vegetable stock next time for extra flavor). Dump over the stir-fried vegetables and start adding soy sauce, probably around half a cup. While I usually use low-sodium only, this is one occasion where regular would be appropriate. Either that or season with salt. Don't forget pepper as well.
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| Once the sauce is added... |
Serve over rice with scallions and sesame seeds, if desired, and season with extra soy sauce as is necessary. The key to this one is really the soy sauce, so don't be afraid to be liberal with it.
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| Enjoy! |
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