Ingredients
- 1 portobello (hand sized)
- ¾ cups buttons (quartered or halved)
- ½ shiitake (whole, halved, or quartered depending on size)
- 1 Tablespoon ginger (minced)
- ⅓ cup red cabbage
- 5-10 pea pods (trimmed of “strings” OR 5 cleaned lengths of asparagus, pared and broken into 1 1/2" lengths OR 3/4 cup broccoli florets)
- 6-8 baby corns
- 2-2½ Tablespoons oyster sauce
- 1 Tablespoon sweet mustard (Nance's)
- 3-4 teaspoons sherry (or bourbon)
Instructions
- Clean portobello: scrape and discard gills. Clean, cut mushroom into tangerine slice-triangle wedges; wipe stem, cut lengthwise.
- Boil 2 quarts of vegetarian stock or water. Drop mushrooms, stir and cook for two minutes. Remove, drain in colander, run cold water over them to cool, stirring. (The boiling keeps mushrooms larger than they would be in frying.)
- Heat 4 tsp olive or vegetable oil in wok—not too hot. Add vegetables and cool until till pretty done—judge by cabbage and green vegetables.
- Heat 4 tsp olive or vegetable oil in wok—not too hot. Add vegetables and cool until till pretty done—judge by cabbage and green vegetables.
- Mix together. Stir vegetables and sauce together well. Serves two—it’s a lot, but you likely won’t leave any leftovers.
Notes
Alternative One. Pre-cook 10 medium large shrimps and toss in when
the vegetables are almost done, and mix all with sauce. Should serve
three—or more with rice stir-fry vegetable.
the vegetables are almost done, and mix all with sauce. Should serve
three—or more with rice stir-fry vegetable.