📝 About This Recipe
This vibrant stir-fry celebrates the elegant Shimeji mushroom, known for its delicate nuttiness and satisfyingly snappy texture. By searing the mushrooms over high heat, we unlock a deep, earthy umami that pairs perfectly with a glossy, ginger-infused soy glaze and crisp seasonal aromatics. It is a sophisticated, plant-forward dish that brings the refined flavors of a Japanese-style izakaya straight to your home kitchen.
🥗 Ingredients
Main Ingredients
- 200 grams Brown Shimeji Mushrooms (bases trimmed, pulled into small clusters)
- 200 grams White Shimeji Mushrooms (bases trimmed, pulled into small clusters)
- 1 cup Snow Peas (strings removed, sliced on a bias)
- 1/2 large Red Bell Pepper (sliced into thin matchsticks)
- 2 tablespoons Neutral Oil (grapeseed or canola oil for high-heat frying)
Aromatics
- 3 cloves Fresh Garlic (thinly sliced into chips)
- 1 inch Fresh Ginger (peeled and finely julienned)
- 3 stalks Green Onions (whites and greens separated, sliced into 1-inch lengths)
Stir-Fry Sauce
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Vegetarian Oyster Sauce (mushroom-based)
- 1 tablespoon Mirin (for a hint of sweetness and shine)
- 1 teaspoon Toasted Sesame Oil (added for aroma)
- 1/2 teaspoon Cornstarch (to thicken the glaze)
- 1 tablespoon Water
Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1 pinch Shichimi Togarashi (Japanese seven-spice for a gentle heat)
👨🍳 Instructions
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1
Prepare the mushrooms by cutting off the root base and gently pulling the individual stems apart into small, bite-sized clusters. Avoid washing them with water; instead, wipe any debris with a damp paper towel to ensure they sear rather than steam.
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2
In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, mirin, sesame oil, cornstarch, and water until smooth. Set this sauce aside.
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3
Heat a wok or large heavy-bottomed cast iron skillet over high heat until it begins to smoke slightly.
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4
Add 1 tablespoon of neutral oil and swirl to coat the pan. Add the Shimeji mushrooms in a single layer.
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5
Let the mushrooms sit undisturbed for 2 minutes. This allows them to develop a golden-brown crust and concentrated flavor. Toss and cook for another 1-2 minutes until they soften slightly.
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6
Remove the mushrooms from the pan and set them aside on a plate. This prevents them from becoming rubbery while you cook the vegetables.
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7
Add the remaining tablespoon of oil to the same pan. Toss in the garlic chips and julienned ginger, stir-frying for 30 seconds until fragrant but not burnt.
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8
Add the white parts of the green onions, the sliced bell peppers, and the snow peas. Stir-fry vigorously for 2 minutes until the vegetables are tender-crisp and bright in color.
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9
Return the mushrooms to the wok and toss everything together to combine.
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10
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it over the vegetables.
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11
Toss constantly for 45-60 seconds. The sauce will bubble and thicken into a glossy glaze that coats every ingredient.
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12
Remove from heat immediately. Stir in the green parts of the green onions.
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13
Transfer to a serving platter and garnish with toasted sesame seeds and a sprinkle of Shichimi Togarashi.
💡 Chef's Tips
Do not overcrowd the pan; if your wok is small, sear the mushrooms in two batches to ensure they brown properly. Use a high-smoke point oil like grapeseed or avocado oil; olive oil will burn at the temperatures required for a proper stir-fry. Shimeji mushrooms should never be eaten raw as they have a bitter taste that only disappears when cooked. If you cannot find Shimeji, Oyster mushrooms or Shiitake make excellent substitutes, though the texture will be slightly softer. For an extra kick, add a teaspoon of chili garlic sauce or fresh Thai bird's eye chilies along with the ginger.
🍽️ Serving Suggestions
Serve over a steaming bowl of short-grain Japanese rice or jasmine rice to soak up the savory glaze. Pair with a chilled glass of dry Junmai Sake or a crisp lager to balance the earthy umami. Accompany with a side of smashed cucumber salad (Pai Huang Gua) for a refreshing, cooling contrast. Serve alongside silken tofu drizzled with soy and scallions for a complete plant-based protein feast. Add a soft-poached egg on top of the stir-fry; the yolk creates an even richer sauce when broken.