Since moving to California, my diet has shifted further and further towards asian food, to the point where I eat some sort of stirfry almost every day. This one is a favorite, both of mine and of the various people who eat it with me, and it's also one of the cheapest and easiest of my weekly rotation.
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| Amount | Ingredient | Preparation |
|---|---|---|
| 3/4 pound | shitake mushrooms | sliced thinly |
| 1/2 pound | cloud ear mushrooms | diced |
| 3 teaspoons | fresh ginger | finely diced |
| 3 teaspoons | fresh garlic | finely diced |
| 2 tablespoons | oyster sauce | |
| 1 tablespoon | rice wine vinegar | may substitute sherry |
| 5-6 | green onions | sliced thinly |
| 1 tablespoon | sesame oil | |
| 3 tablespoons | soy sauce | |
| 1/2 teaspoon | white pepper | add less if you are not fond of spice |
1. Heat the sesame oil in a large wok until very hot. If you like it spicy, throw in a few dried chilies and some sliced ginger and fry those for a few minutes, then remove before the next step, leaving fragrant oil.
2. Add the shitake mushrooms to the oil and fry until translucent at the edges, 5-10 minutes
3. Add the cloud ear mushrooms and fry for another 5 minutes.
4. Add the oyster sauce, soy sauce, rice wine vinegar, the ginger and garlic, and the white pepper to the mixture and stir for 3-4 minutes.
5. Add the green onions and fry for an addition 2 minutes, then turn off heat and serve with rice.
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