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Spicy Oyster Mushroom and Lemongrass Stir-Fry
Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
👥 4 Servings👤 Andrea Nguyen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat 2 Tbsp. plus 1½ tsp. peanut or vegetable oil in a large wok or nonstick or carbon-steel skillet over medium. Cook ½ small red or yellow onion, cut into ½"-thick wedges, and 3 Tbsp. finely chopped lemongrass, stirring often, until onion is starting to soften and lemongrass is starting to brown, about ⏱️ 2 minutes.
. plus 1½ tsp. peanut or vegetable oil2 Tbsp. finely chopped lemongrass3 Tbsp
2
Add 1 large Fresno chile or jalapeño, quartered, seeds removed, finely chopped, 1 Tbsp. finely chopped garlic, 1½ tsp. Madras-style curry powder (or ¾ tsp. ground coriander, ½ tsp. garam masala, and ¼ tsp. ground turmeric), ¼ tsp. sugar, ⅛ tsp. ground turmeric (if using), and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; cook, stirring, until fragrant, about ⏱️ 30 seconds. Add 10 oz. oyster mushrooms, torn into bite-size pieces no larger than 2" (leave smaller pieces intact), and cook, stirring, until coated. Increase heat to high and cook, stirring often, until firm-tender, 2–⏱️ 3 minutes. Add 4 oz. sugar snap or snow peas, ends trimmed, strings removed, and cook, stirring, until warmed through and glistening, about ⏱️ 1 minute. Add 1 Tbsp. vegan or regular fish sauce and cook, stirring, ⏱️ 30 seconds. Taste stir-fry and season with more salt if needed. Immediately transfer to a platter to serve.
large Fresno chile or jalapeño, quartered, seeds removed, finely chopped1. finely chopped garlic1 Tbsp. oyster mushrooms, torn into bite-size pieces no larger than 2" (leave smaller pieces intact)10 oz. sugar snap or snow peas, ends trimmed, strings removed4 oz. vegan or regular fish sauce1 Tbsp
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