Saucy Mushroom Stir-Fry

• servings: 4 servings

Ingredients

2 Tbsp. soy sauce

2 Tbsp. seasoned rice vinegar

1 Tbsp. chili crisp

1 Tbsp. Japanese barbecue sauce (such as Bachan’s)

1 Tbsp. mirin (sweet Japanese rice wine)

1 Tbsp. cornstarch

2 Tbsp. vegetable oil, divided

1 small onion, thinly sliced

Kosher salt, freshly ground pepper

1 lb. mixed fresh mushrooms (such as shiitake, trumpet, oyster, maitake, and/or beech), sliced or torn into bite-size pieces

2 Tbsp. unsalted butter

¼ tsp. toasted sesame oil

Toasted sesame seeds, furikake, or chopped scallions (optional) and steamed rice or rice noodles (for serving)

Directions

Stir together 2 Tbsp. soy sauce, 2 Tbsp. seasoned rice vinegar, 1 Tbsp. chili crisp, 1 Tbsp. Japanese barbecue sauce, and 1 Tbsp. mirin (sweet Japanese rice wine) in a small bowl. Set sauce aside.

Stir together 1 Tbsp. cornstarch and 2 Tbsp. water in a small bowl; set slurry aside.

Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-low. Add 1 small onion, thinly sliced, and season with kosher salt and freshly ground pepper. Cook, stirring occasionally, until softened, 8–10 minutes. Transfer to a plate.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high. Add 1 lb. mixed fresh mushrooms (such as shiitake, trumpet, oyster, maitake, and/or beech), sliced or torn into bite-size pieces, and season with a little salt (the sauce is salty) and pepper. Cook, stirring and pressing down on mushrooms occasionally and adding more oil as needed if pan looks dry, until softened and crisp and golden around the edges, 8–10 minutes. (Mushrooms will release water; let it evaporate while cooking.)

Reduce heat to medium-low. Mix in cooked onion, then stir in reserved sauce. Give reserved slurry a quick stir if needed, then drizzle over mushroom mixture and cook, stirring, until sauce starts to thicken (this will happen almost immediately). Add ¼ cup water and cook, stirring and adding a little more water if needed, until sauce reaches your desired consistency. Add 2 Tbsp. unsalted butter and cook, stirring, until melted and sauce is glossy, 2–3 minutes. Remove from heat.

Drizzle ¼ tsp. toasted sesame oil over stir-fry and top with toasted sesame seeds, furikake, or chopped scallions if desired. Serve over steamed rice or rice noodles.