We are the in weekend-refrigerator cleaning mode and I had a big box of mushrooms that we had bought from Costco. When not in the mood to make anything elaborate I always fall back on my trusted wok. It’s quick, minimum oil, and no water
Cooking with a wok means one important thing…. getting all the ingredients washed diced/chopped and line up before you starting cooking. (Read a good description on wok cooking on Soy and Pepper)
1. About a pound of mushrooms
2. one finely diced shallot
3. one head of garlic
4. 3-4 jalapenos
5. 1 teaspoon of rice vinegar
6. 1 teaspoon of kaffir lime leaves
7. salt to taste
Wash and cut the mushrooms in bite-sized pieces. Cut the shallots and jalapenos. I prefer to smash the garlic keeping the skin. Frying the garlic along with skin gives it a different flavor profile and the skin turns crispy.
On a medium-high to high flame heat oil and add garlic. Stir-fry till the skin turns crispy. Then add shallots and jalapenos and continue stir frying till shallots begin to turn slightly golden brown.
Add mushrooms and salt to taste and continue cooking till mushrooms are nearly cooked through and begin to turn slightly brown (I presume the process is called maillard reaction.) Add the vinegar and cook till mushrooms are done.
Finish off with adding shredded kaffir lime leaves.