A quick and vibrant Chinese stir-fry featuring crisp celery, tender mushrooms, and fiery mini chilies. This dish delivers a satisfying crunch, earthy flavors, and a gentle heat that pairs perfectly with steamed rice.
This classic Chinese stir-fry comes together in minutes, making it an ideal weeknight dinner. The key is having all your ingredients prepped and ready before you turn on the wok—stir-fries wait for no one!
Slice the celery on a sharp diagonal into thin pieces. Tear or slice your mushrooms into uniform bite-sized pieces. Have the chilies, garlic, and ginger ready nearby. Mix the cornstarch with water to make a slurry.
Bring a small pot of water to a boil. Add a pinch of salt and blanch the celery for 30 seconds, then drain immediately. This step ensures the celery stays crisp and vibrant green. Set aside.
Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Toss in the garlic, ginger, and chilies. Stir-fry for 30 seconds until fragrant—watch that the garlic doesn't burn!
Add the mushrooms to the wok. Stir-fry for 2-3 minutes until they release their moisture and start to golden at the edges. The mushrooms should be tender but still have some bite.
Add the blanched celery to the wok. Pour in the soy sauce, oyster sauce, and rice wine. Give everything a quick toss, then add the cornstarch slurry. Stir continuously until the sauce thickens and coats the ingredients. Remove from heat, drizzle with sesame oil, and serve immediately.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
