Oyster Mushroom and Lemongrass Stir-Fry
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy Free, Vegan, VegetarianCourse
Main CourseMain Ingredient
VegetablesOccasion
HolidaysIngredients
- 2 tablespoons olive oil, divided
- 1 small red onion cut into 1/2-inch slices
- 2 tablespoons finely chopped lemongrass
- 1 small jalapeno, thinly sliced
- 2 cloves garlic, minced
- 1 pound oyster mushrooms, torn into large bite-sized pieces, or shiitake mushrooms orcremini mushrooms, stems removed
- 2 cups snap peas, strings removed
- 3 tablespoons San-J No Soy Tamari
- 1 teaspoon curry powder
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon turmeric powder
- Kosher salt, to taste
- 2 green onions, thinly sliced on the bias
Directions
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until it just beginsto smoke. Stir in onions, and cook, stirring frequently, until crisp-tender, about 2-3 minutes.Stir lemongrass, jalapeno and garlic, and cook until fragrant, about 30 seconds.
- Add remaining oil and mushrooms, and cook, stirring frequently, until light golden-brown,about 2-3 minutes.
- Add snap peas, San-J No Soy Tamari, curry powder, pepper and turmeric, and cook,stirring frequently, until snap peas and mushrooms are tender, about 1-2 minutes. Seasonwith salt, to taste. Garnish with green onions, and serve.
