Stir Fried Mushrooms With Ketchup Ginger Sauce Recipes

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.

Steps:

• Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
• Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
• Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!

Steps:

• Bring a large heavy-based saucepan of salted water to a boil and blanch the noodles for about 2 minutes. Refresh under cold water.
• Peel and finely chop the ginger and garlic. Cut the chile in half lengthwise, deseed, and finely chop. Shred the spring onions and pick the leaves from the cilantro. Wipe and slice the shiitake mushrooms.
• Heat the sunflower oil in a large heavy-based wok. When hot, fry the garlic, ginger, chile, and mushrooms until brown, about 3 minutes. Add the noodles and spring onion; stir to combine, about 3 minutes.
• To serve, arrange the noodles in a serving dish and garnish with cilantro leaves.

Steps:

• Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
• Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

Steps:

• With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
• Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
• Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

Steps:

• In a large skillet or wok, saute garlic in oil for 1 minute. Add the shrimp, mushrooms and onions; stir-fry for 1 minute. Stir in the broth; cook 2 minutes longer or until shrimp turn pink. Serve with rice; garnish with lemon.

Steps:

• Heat oil in a large skillet or stir-fry pan. Add ginger, and garlic; cook, stirring.
• constantly, just until fragrant.
• Toss in sliced mushrooms and cook several minutes or until mushrooms soften and start to brown.
• Drizzle in the soy sauce and seasme oil, stirring until most of liquid evaporates off.
• Remove from heat and garnish with sliced green onions and toasted sesame seeds.

Steps:

• Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. (Dried shiitake are much tougher than other varieties and should be soaked in boiled water.) When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.
• Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli during the last five minutes of cooking.
• If you like, dissolve the cornstarch in the soy sauce to thicken it; stir into the pan, and sprinkle with salt and pepper. Add the crushed red pepper if you're using it, and pour in the soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions, and serve with rice.