A quick midweek supper that’s delicious, simple, and packs a punch.
I love using oyster mushrooms in this dish, but you can use whatever mushrooms you prefer.
Spicy Saucy Sichuan Mushroom Chow Mein Stir Fry
FOR THE SICHUAN SPICY SAUCE
- 1⁄2 cup cold water
- 1 tablespoon chili bean paste
- 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar
- 1 tablespoon low-sodium light soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
FOR THE STIR-FRY
- 1 tablespoon canola oil
- 2 small garlic cloves crushed and coarsely chopped
- 1- inch piece of fresh ginger peeled and finely grated
- 1 large red cayenne chile seeded and sliced
- 7 ounces oyster mushrooms
- 4 ounces baby bok choy leaves separated
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 3⁄4 cups cooked Chinese egg noodles 5 1⁄2 ounces uncooked
- Whisk together all the ingredients for the Sichuan spicy sauce in a small bowl, then set aside.
- Heat a wok over high heat until smoking, then add the canola oil. Add the garlic, ginger, and chile and stir-fry for a few seconds.
- Add the mushrooms and cook for 1 minute, then add the bok choy leaves and Shaoxing rice wine or dry sherry and toss for another minute.
- Add the spicy sauce and bring to a boil. Add the cooked egg noodles and toss together until the sauce coats all the noodles and the noodles are warmed through. Serve immediately.