140 minutes
A delightful stir-fry dish featuring a medley of mushrooms, vegetables, and Mei Fun noodles, enhanced with a rich, umami-packed sauce.
Dried Shiitake Mushrooms, soaked and sliced
each
Water, hot
cups
Oyster sauce
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
tablespoons
Fresh Ginger, minced
teaspoons
Garlic Clove, chopped
each
Scallions, split lengthwise and sliced
each
Fresh Oyster Mushrooms, torn into bite-size pieces
0 oz
Carrot, julienned
each
Shaoxing Wine
tablespoons
Baby Bok Choy, leaves separated
0 oz
Dried Rice Vermicelli Noodles, soaked and drained
0 oz
Snow Peas, ends trimmed
0 oz
optional
1. Rehydrate the Shiitake Mushrooms
Begin by soaking the dried shiitake mushrooms in 2 cups of hot water for about 2 hours, or overnight if you have the time. Once rehydrated, squeeze out any excess water, slice the mushrooms, and reserve ½ cup of the soaking liquid for the sauce.
2. Prepare the Sauce
In a medium bowl, mix together the ½ cup of mushroom-soaking liquid with the oyster sauce, hoisin sauce, light soy sauce, dark soy sauce, toasted sesame oil, sugar, fine sea salt, and white pepper powder.
3. Cook the Shiitakes
Heat 1 tablespoon of neutral oil in a wok over medium-high heat. Add the sliced shiitake mushrooms and stir-fry them for 1 to 2 minutes until they start to caramelize.
4. Stir-fry the Aromatics
Add the remaining 2 tablespoons of neutral oil to the wok. Toss in the minced ginger, chopped garlic, and the white parts of the scallions. Stir-fry for about 30 seconds until aromatic.
5. Stir-fry the Vegetables
Add the torn oyster mushrooms and julienned carrot to the wok. Stir-fry for about 2 minutes until the vegetables begin to soften.
6. Add the Shaoxing Wine
Pour in the Shaoxing wine and continue to stir-fry for 2 to 3 minutes. The mushrooms should start to caramelize a bit more.
7. Add Bok Choy
Toss in the baby bok choy leaves and stir-fry for about 30 seconds. The leaves should begin to wilt but still retain their vibrant color.
8. Add the Noodles
Add the soaked and drained rice vermicelli noodles to the wok. Stir-fry for 1 to 2 minutes, making sure the noodles are well combined with the vegetables.
9. Combine with Sauce and Snow Peas
Pour the sauce mixture over the noodles and add the snow peas. Stir-fry for another 2 to 3 minutes until everything is evenly coated and the snow peas are tender but still crisp.
10. Finish with Scallions
Mix in the green parts of the scallions and stir-fry for an additional 30 seconds.
11. Serve
Serve the stir-fry hot, with a drizzle of Ultimate Chili Oil if desired for an extra kick.
Use a mix of mushrooms like shiitake, oyster, and cremini to add depth of flavor. Shiitake mushrooms are known for their meaty texture and umami-rich taste, while oyster mushrooms contribute a delicate flavor and cremini offer a robust, earthy note.
Use a wok or a large, heavy-bottomed skillet for quick and even searing, which helps develop complex, caramelized flavors without overcooking the vegetables.
Avoid overcrowding the wok to ensure proper searing of mushrooms and other ingredients. Cook in batches if necessary, adding ingredients based on their cooking times.
Ensure all your ingredients are prepared and within arm's reach (mise en place) for even cooking and efficiency during the quick stir-fry process.
Preheat your wok until smoking slightly to create the 'breath of the wok,' a flavor that's the hallmark of a great stir-fry.
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