Ingredients
- asparagus (or pea pods, broccoli florets)
- 1 Tablespoon ginger
- wee bit red cabbage
- ½ cup mushroom mix
- 2 Tablespoons oyster sauce (vegetarian/vegan)
- 1 Tablespoon sweet mustard
- 2 teaspoons sherry
Instructions
Mushroom Prep
- Portobella - cut in wedges, stems cleaned and quartered lengthwise
- Buttons - Halved if large, whole if small. Including stems.
- Shiitake - Whole, halved, or quartered depending on size.
- Blanch all together, 2 min. Cool under running water.
Stir fry
- Oil in wok. Add pea pods / asparagus / broccoli, ginger, cabbage, mushroom mix. Stir fry to cook through.
- Add oyster sauce, mustard, sherry.
- Serve on a rice donut.
Notes
Note 1: Note the mushroom mix of 5:5:3 Portobella:Buttons:Shiitake.
Note 2: There is a recipe for "sweet mustard" on the card: Equal parts Dijon and Karo, 1tsp dry mustard. Don't know if that's 1tsp dry mustard with 1tsp Karo or the dry mustard gets added somehow?
Note 3: Jerry explained that blanching the mushrooms before stir frying them was crucial to these dishes. It kept the mushrooms from shrinking too much and losing their impact.