Preparation:   

Preparation time: 30 mins

Cooking time: 10 mins 

Serving: 4

Ingredients:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 teaspoons honey
• 2 teaspoons cornstarch
• 1 teaspoon Sriracha sauce

  Stir-Fry:

• 2 tablespoons peanut oil
• 2 stalks celery, thinly sliced diagonally
• 1 medium onion, cut into 1/2-inch wedges
• ¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
• ¼ pound beech mushrooms, trimmed
• 6 green onions, cut into 2-inch pieces, whites and greens separated and divided
• ¼ pound enoki mushrooms, trimmed
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger

Instructions:

1. Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
2. Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.
3. Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
4. Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.