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
This recipe for Spicy Saucy Sichuan Mushroom Chow Mein Stir Fry is the perfect quick midweek supper that’s delicious, simple, and packs a punch.
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.