Julia Child's Favorite Wok-Sauteed Wild Mushrooms
Serves: 4
Oyster Sauce Mixture:
- 1-1/2 tablespoons oyster-flavored sauce
- 2 teaspoons soy sauce
- ¾ teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon cornstarch mixed with 2 teaspoons water
- 1 tablespoon cooking oil
- 2 cloves garlic, thinly sliced
- ¼ cup fresh cloud ear mushrooms
- ½ cup fresh shiitake mushrooms, halved
- ½ cup small button mushrooms
- ½ cup oyster mushrooms
- ¼ cup beef broth
- Combine sauce mixture ingredients in a small bowl and set aside.
- Heat wok over high heat until hot. Add cooking oil, swirling to coat sides. Add garlic; cook stirring until fragrant.
- Add all mushrooms; sauté for 1-1/2 minutes. Reduce heat to medium-low. Add broth; cover and cook for 2 minutes.
- Add sauce mixture; toss well and serve.
Serves: 4
Sichuan Sauce:
-
2-1/2 tablespoons vinegar
- 1-1/2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1-1/2 tablespoons sugar
- ½ teaspoon cornstarch mixed with 2 teaspoons water
- 2 tablespoons cooking oil
- 6 to 8 dried whole red chili peppers
- 2 cloves garlic, thinly sliced
- 1 teaspoon Sichuan peppercorns
- 8 ounces tender beef, thinly sliced
- 3 green onions, white parts only, cut into 1-inch lengths
- ½ red bell pepper, seeded and cubed
- ¼ cup roasted, unsalted peanuts
- 8 ounces broccoli florets, parboiled until tender
- Combine sauce ingredients in a small bowl and set aside.
- Heat wok over medium-high heat until hot. Add cooking oil, chili peppers, garlic and peppercorns; stir until fragrant. Remove peppercorns, if desired.
- Add beef slices; cook, stirring until barely pink, about 1-1/2 to 2 minutes.
- Add onions and bell pepper; stir-fry for one minute.
- Stir in sauce, toss and cook until meat mixture is well coated. Toss in peanuts and garnish with broccoli florets.
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