Sizzling Mushroom Stir-Fry in a Long Handle Wok
Experience a vibrant stir-fry featuring tender straw mushrooms, crunchy bamboo shoots, and crisp Nappa cabbage, all brought together by a rich Asian-inspired sauce. Perfectly prepared over a live-fire using the Barebones Long Handle Wok, this dish serves as a wholesome and delicious meal, ideal for gatherings or a cozy night in.
ingredients
- 1 can (15 oz) of straw mushrooms, drained
- 1 small Nappa cabbage, sliced
- 1 can (8 oz) of bamboo shoots, drained
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
steps
- 1.
Set your Barebones Long Handle Wok over a live-fire and heat the vegetable oil.
- 2.
Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- 3.
Toss in the straw mushrooms, Nappa cabbage, and bamboo shoots, stir-frying for 5-7 minutes until the vegetables are tender yet crisp.
- 4.
In a separate bowl, whisk together the soy sauce, oyster sauce, and sesame oil.
- 5.
Pour the sauce mixture over the stir-fried vegetables, tossing well to coat evenly.
- 6.
Season with salt and pepper to taste, stirring for another minute.
- 7.
Serve hot over a bed of cooked rice.
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