Thursday, November 5, 2020

Moo Shu Mushrooms


6 Tablespoons soy sauce
2 tablespoons oyster sauce
1 Tablespoon peanut butter
1 Tablespoon honey,  molasses or  brown sugar
2 teaspoons white vinegar
1/4 cup rice vinegar
1⁄8 teaspoon garlic powder
6 cloves garlic, minced
1⁄8 teaspoon onion powder
3 teaspoons sesame oil
20 drops chinese hot sauce (or habenero or jalapenos)
1⁄8 teaspoon black pepper

Place all ingredients in a Mason jar and shake until it emulsifies.
Separate the marinade into two portions — one to marinate the meat and one to serve as the cooking sauce.

2 pounds mushrooms, sliced bite sized thin strips
marinade (see above)
3 tablespoons peanut or vegetable oil
4 large eggs, whisked
28-ounce bag coleslaw mix
8-16 ounces shiitake mushrooms, stemmed and thinly-sliced
4 scallions, thinly sliced
for serving: flour tortillas, wraps or rice

Add the thinly-sliced mushrooms to half of the marinade, and toss until the meat is evenly coated in the marinade.  Set aside for 5 minutes.

While the mushrooms are marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.  Transfer the eggs to a separate cutting board, and set aside.  When you have a chance (while the mushrooms are cooking), chop the omelet into small, thin pieces.

Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the mushrooms out of the marinade and transfer it to the pan, discarding the marinade.  Saute the mushrooms, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes.  Then transfer the mushrooms to a separate plate, and set aside.

Add the remaining oil to the pan, along with the cole slaw, additional mushrooms, and half of the scallions.  Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.

Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked mushrooms and chopped eggs, and toss until combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.

Serve immediately with flour tortillas, wraps or rice.

Source: modified from the recipe at Gimme Some Oven

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