Stir-frys are a fantastic way to pack in flavor, use some veggies, and get dinner on the table quickly. You can use just about anything in a stir fry, but for this Jalapeno-Sesame Oyster Mushroom Stir-fry, I chose to highlight the beautiful oyster mushroom. Oyster mushrooms are some of my favorites, with their nutty, mild flavor and tender texture. Jalapenos amplify the flavor in this dish both through their peppery aroma and kick of spice, while sesame oil adds a deep, rich, undertone of nuttiness. Some of the elements of my sauce are a little non-traditional, but I promise if you give them a try, you won’t regret it. Best of all? You can have this on the table in about 30 minutes – tops.
I know, I know. What are mayonnaise, dijon, and barbecue sauce doing in a stir fry along with more traditional elements like soy sauce and rice vinegar? The short answer is – they just work. The tang from the dijon, smokiness from the barbecue sauce, and light creaminess from the mayo just tie the final sauce together. Classics like soy sauce, rice wine vinegar, sesame oil, and fish sauce still do most of the heavy hitting, flavor wise.
Put the flavors of this sauce together with nutty mushrooms and fiery peppers – and thank me later.
Looking for other dishes with asian flair? Try these:
I hope you love this Jalapeno-Sesame Oyster Mushroom Stir-fry as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Jalapeno-Sesame Oyster Mushroom Stir-fry
Ingredients
- 2 tbsp peanut oil
- 2 medium jalapenos
- 1 ½ pounds oyster mushrooms
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp maple syrup
- ¾ tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tsp fish sauce
- 2 tsp barbecue sauce
- 1 tbsp sesame oil
- ¼ tsp ground ginger
- 2 tsp cornstarch
- green onion, sliced, for garnish
- sesame seeds, for garnish
- cooked rice, for serving
Instructions
- Slice the jalapenos, removing inner membranes and seeds for less heat, if desired. Wash and hand-tear the oyster mushrooms into bite sized pieces.
- In a large saute pan over medium-high heat, heat the peanut oil. Add the jalapenos and stir-fry until softened, about 5-6 minutes.
- Stir in the oyster mushrooms. Continue cooking, stirring often, another 3-4 minutes.
- To the oyster mushrooms and jalapenos, add the soy sauce, rice wine vinegar, maple syrup, mayonnaise, dijon mustard, fish sauce, barbecue sauce, sesame oil, and ground ginger. Stir to combine.
- In a separate bowl, stir the cornstarch with 3 teaspoons water, until combined. Drizzle the cornstarch slurry into the stir-fry, quickly stirring to combine. Cook the stir-fry a minute or two more, until the sauce is thickened.
- Top the stir-fry with sliced green onions and sesame seeds. Serve over rice.
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