Description
A quick and easy weeknight stir fry that’s full of flavor and texture. This vegan sichuan mushroom and celtuce stir fry is light, healthy, and perfectly spicy!
Ingredients
Scale
- 1 Bunch Oyster Mushrooms (Chopped)
- 1 Bunch Beech Mushrooms (Separated)
- 1 Bunch Enoki Mushrooms (Halved)
- 10–12 Cremini Mushrooms (Chopped)
- 2 Celtuce (Peeled and Julienned)
- 3 Garlic Cloves (Peeled and Minced)
- 1 inch Fresh Ginger (Peeled and Minced)
- 1 Thai chili (Seeds Removed and Minced)
- 2 Tbsp Liquid Aminos
- 1 Tbsp Rice Vinegar
- 1 oz Bourbon
- 1 Tbsp Sichuan Peppercorns (Crushed if Desired)
- 1 Tbsp Olive Oil
- 2 Green Onion (Chopped- For Garnish)
- 2 Tbsp Fresh Thai Basil (Chopped- For Garnish)
- 5 oz. Fresh Spinach (Optional)
Instructions
- Thoroughly wash all of the fresh ingredients and prepare them as directed above.
- In a large frying pan or wok over medium heat, sauté the garlic, ginger, Thai chili, and peppercorns with oil, until fragrant (about 3 minutes). Stir occasionally.
- Add the cremini and oyster mushrooms and stir to combine. Allow to sauté until the mushrooms begin to soften. Approx. 3 minutes.
- Next, add the beech mushrooms and sauté for an additional 2 minutes.
- Then add the julienned celtuce and stir to incorporate. Follow with the enoki mushrooms and sauté for and additional minute.
- Finally, add the liquid aminos, vinegar and bourbon. Allow the mixture to simmer for approximately 1-2 minutes.
- Serve immediately on a bed of spinach or over rice for a heartier meal and garnish with plenty of fresh basil and green onions. Enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Celtuce, Mushrooms, Stir Fry, Spicy, Vegan, Healthy