Shiitake Mushroom Stir-Fry
There is a wonderful affinity between roast or grilled beef and
mushrooms. This garlicky combination is delicious served next to a
succulent grilled steak. For another treat, spoon some on top of a
serving of gratineed potatoes. Or serve it over a mound of freshly
cooked polenta, along with a thick slice of herb-roasted pork loin. Use
white mushrooms here only if nothing else is available.
Makes 6 servings
2 tablespoons mild vegetable oil, preferably peanut
1 teaspoon toasted sesame oil
2 cloves garlic, crushed
1 pound fresh shiitake mushrooms (stems discarded), or another
full-flavored mushroom, or a combination, stems trimmed
1 bunch (6 to 8) green onions (scallions), white and light green part
only, cut on the diagonal into 1-inch pieces
1 tablespoon Chinese black bean sauce
2 tablespoons dry sherry
1 tablespoon sesame seeds, toasted
Heat the oils together in a wok over high heat. Add the garlic and fry,
stirring, until just golden, but not burned, about 30 seconds. Stir in
the mushrooms and cook, stirring, until beginning to brown, 4 to 5
minutes. Add the green onions and cook, stirring, until they are
crisply tender, about 2 minutes longer.
In a small bowl, mix together the black bean sauce, sugar and sherry.
Stir this mixture into the mushrooms. Heat through and serve very hot,
garnished with the sesame seeds. A simple and delicious cooking recipes
is now ready!