(4 servings)<\/p>\n\n\n\n
Ingredients
(Sauce)<\/p>\n\n\n\n
2 tablespoons low-sodium soy sauce<\/p>\n\n\n\n
1 1\/2 teaspoons oyster sauce<\/p>\n\n\n\n
1 tablespoon rice vinegar<\/p>\n\n\n\n
1 tablespoon sweet Thai chili sauce<\/p>\n\n\n\n
1 tablespoon maple syrup<\/p>\n\n\n\n
1\/8 teaspoon red chili pepper flakes<\/p>\n\n\n\n
(Stir-Fry)<\/p>\n\n\n\n
6 ounces shiitake mushrooms, thinly sliced<\/p>\n\n\n\n
1 tablespoon low-sodium soy sauce<\/p>\n\n\n\n
2 tablespoons cornstarch<\/p>\n\n\n\n
2 tablespoons sesame oil, divided<\/p>\n\n\n\n
2 cloves garlic, minced<\/p>\n\n\n\n
1\/2 cup chopped onion<\/p>\n\n\n\n
1 orange bell pepper, chopped<\/p>\n\n\n\n
1\/2 cup chopped zucchini<\/p>\n\n\n\n
Instructions<\/p>\n\n\n\n
Combine soy sauce, oyster sauce, rice vinegar, sweet Thai chili sauce, maple syrup, and red pepper chili flakes in a small bowl. Stir until smooth and set aside.
Add mushrooms to a bowl, drizzle with 1 tablespoon soy sauce, and toss until coated. Sprinkle cornstarch over mushrooms and toss until completely coated.
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add mushrooms; cook until golden brown, about 5 minutes per side. Transfer mushrooms into a dish; set aside.
Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add onions, orange peppers, and zucchini, and cook until softened, about 5 minutes. Stir sauce into pan and cook until thickened, about 3 minutes. Add mushrooms back into stir fry; toss to coat.
.<\/p>\n\n\n\n