One of the easiest stir-fry recipes, inspired by Chef Chloe’s recipe
When I made this in the summer of 2024, I couldn’t believe how easy it was, and I waited an entire year before making it again. The original recipe by Chef Chloe uses seitan and snap peas. My grocery store doesn’t sell seitan (and no, I don’t have time to make it myself) and I’m not a huge fan of snap peas, so I just make my version with soy curls.
Ingredients
For the sauce:
- 1/4 c hoisin sauce
- 1/4 c water
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- Juice of 1 lemon
- 2 tsp chili garlic sauce
2 tbsp olive oil
8-10 shiitake mushrooms, stemmed & sliced
8 oz soy curls (I like Butler‘s), soaked & drained
2 tsp grated fresh ginger
1/8 tsp ground cinnamon
1/8 tsp cloves
red pepper, sliced
2 green onions, thinly sliced
1.5 to 2 cups cooked rice (I prefer short-grain brown)
Optional: 1/2 to 1 c green beans, 1/4 c chopped cilantro
Make your rice and soak your soy curls, if not already done.
In a small bowl, whisk the sauce ingredients and set aside. In a large skillet, heat oil on medium-high heat. Stir fry the mushrooms, soy curls, red pepper, and green beans (if using) until the mushrooms have released their juices, for a few minutes. Add ginger, cinnamon, and cloves and cook for a few more minutes.
Add the sauce. Reduce the heat to medium and cook until the sauce thickens. Turn off the heat and mix in green onions and cilantro, if using. Serve over rice.
Notes:
- There are so many ways you can customize this to your liking. For example, I like red pepper (for colour) and green beans vs. snap peas which the recipe originally called for. Do what you want!
- Like or don’t like spice? Adjust the chili garlic sauce as desired.
- The original recipe called for canola oil, but I prefer extra virgin olive.
- The original recipe called for 8 oz of shiitake mushrooms which, IMO, is A LOT—these can be expensive depending on where you live. I find 10 to be plenty, but use as much or little as you want.
- If you cook your rice ahead of time and make the sauce while you soak your soy curls, the cooking time shrinks to about 10 minutes. So good!
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