Lemongrass Chile Mushroom Stir-Fry
Yield 4 servings
Called nam xao xa ot in Vietnamese, this vegetarian dish can be a main or side. The mushroom-y result can be served cooled atop a salad, if you like. It would be great in tacos, too. Use different mushrooms so you get a variety of textures, shapes, and flavors.
If you only have lemongrass paste, use 2 1/2 to 3 tablespoons and stir-fry on medium heat at the front end to avoid burning. Crank up the heat before adding the mushrooms. The following recipe was adapted from Cameron Stauch's Vegetarian Viet Nam.
- 1/2 teaspoon Mushroom Powder (see above)
- 1 1/2 tablespoons soy sauce, or 1 tablespoon soy sauce plus 1 1/2 teaspoons Bragg Liquid Aminos or Maggi Seasoning sauce
- 1/2 teaspoon sugar, or 1 teaspoon maple syrup
- 2 tablespoons vegetable stock or water
- 3 to 4 tablespoons minced fresh lemongrass (chop 2 trimmed lemongrass stalks then mince in a mini food processor)
- 1 tablespoon minced garlic
- 1 Thai or serrano chile, finely chopped (keep seeds intact)
- 1 pound fresh mushrooms, such as oyster, pioppini, shiitake and/or cremini (blend them for great variety!)
- 1 1/2 tablespoons neutral oil, such as canola or vegetable oil
- 1/4 cup thinly sliced green onion, green and white parts
- 1 lime wedge (optional)
- 2 tablespoons roughly chopped cilantro stems and leaves
- Make the mushroom powder, if you haven’t.
- For a seasoning sauce, stir together the mushroom powder, soy sauce, sugar, and water. Set aside. Ready the lemongrass, garlic and chile and keep near the stove.
- As needed, tear, slice or quartered the mushroom into large bite-size pieces. (Trim the ends of pioppini and they’ll fall into clusters or singles. Oyster mushrooms can be torn. Other mushrooms may be quartered or sliced. Set aside.
- Warm the oil in a very large skillet over medium-high heat. Add the lemongrass and garlic and stir-fry for 1 1/2 minutes, until fragrant and the raw garlic flavor mellows.
- Add the mushrooms and cook, stirring frequently, for 3 to 5 minutes, until they soften and glisten. Add the green onion, stir to combine, then pour in the seasoning sauce mixture. Stir-fry for 1 to 2 minutes, until the liquid is no longer visible and the mushroom have cooked through.
- Turn off the heat and let sit for a minute develop flavor. Taste and if you want to brighten the flavor, add a squirt of lime juice. Stir in the cilantro, then heap onto a serving dish and enjoy.
Adapted from Cameron Stauch's Vegetarian Viet Nam (Norton, 2018)
Recipe by Viet World Kitchen at https://www.vietworldkitchen.com/blog/2018/11/lemongrass-chile-mushroom-stir-fry.html