Stir-Fried Mushrooms with Lemongrass and Chili
Chef Cameron distributed this recipe at his market to table demo at the Ferry Building in San Francisco. It is also in his cookbook, Vegetarian Viet Nam. This uncomplicated dish, with its big hit of aromatic lemongrass, is best made just before serving so friends or family can enjoy the aroma as it fills the kitchen. The recipe is marvelous with fleshy mushrooms, but you can use cubes of fried tofu and seitan.
Servings 4
Ingredients
- 1 1/2 tbsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp mushroom powder
- 2 tbsp water
- 1 1/2 tbsp vegetable oil
- 2 stalks lemongrass, bottom 5 inches peeled, finely minced (about 1/4 cup)
- 1 tbsp garlic, finely minced
- 1 fresh red Thai bird chili, finely chopped
- 1 pound oyster mushrooms, torn or cut into bite size pieces (or quartered button mushrooms or portabella caps)
- 4 scallions, thinly sliced (about 1/4 cup)
- 1 lime, quartered
- 2 tbsp cilantro, roughly chopped
Instructions
- To prepare the sauce: In a small bowl, stir together the soy sauce, sugar, mushroom powder and water until the sugar is fully dissolved.
- To cook: Heat the oil in a wok or large skillet over medium-high heat. Add the lemongrass, garlic and stir fry for 1 1/2 minutes, until fragrant and the raw garlic flavor mellows. Add the chili and stir fry for 30 seconds. Add the mushrooms and scallions and stir fry for 3 minutes (the mushrooms may give off some liquid). Pour in the soy sauce mixture and stir fry for another minute or two, or until most of the liquid is reduced and the lemongrass, garlic, and chili mostly coat the mushrooms.
- To serve: Squeeze in the lime juice, sprinkle with the cilantro, and transfer to a serving dish. Serve hot.