Wok Fried Mushrooms With Honey Recipes

WOK-FRIED MUSHROOMS WITH HONEY AND SOY

Steps:

• Heat wok over high heat.
• Add sesame seeds and cook stirring for 2 minutes until golden brown. Remove and set aside.
• Add oil and mushrooms and stir-fry 2 minutes.
• Add combined soy, oyster and honey and stir-fry 2 minutes until mushrooms are tender.
• Add green onions and chilli and sesame seeds then stir-fry 1 minute more.
• Serve.

WOK-FRIED MUSHROOMS WITH HONEY

Steps:

• Combine the soy sauce, oyster sauce & honey in a small jug and set aside.
• Heat a wok over high heat. Add the sesame seeds & cook, stirring constantly, for 2-3 minutes or until golden. Remove the seeds to a plate and set the plate aside.
• Add the oil to the wok & heat over high heat until hot & add the mushrooms and stir-fry for 1 minute or until well coated with oil.
• Add the soy sauce mixture and stir-fry for 2 minutes or until mushrooms are just tender.
• Add the spring onions, chilli and sesame seeds and stir-fry for 1 more minute.
• Serve mushrooms immediately.

MUSHROOM STIR-FRY

Steps:

• Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
• Cut green onions into 2-inch pieces, keeping white and green parts separated.
• Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
• Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.

HONEY-GLAZED MUSHROOMS WITH UDON

Steps:

• Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
• Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
• Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.