Oyster Mushroom Stir-Fry

Oyster Mushroom Stir-Fry

This quick and easy stir-fry is a delicious and healthy vegan meal. The oyster mushrooms add a meaty texture, while the noodles and vegetables provide a satisfying crunch.

Ingredients:

• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1/4 cup low-sodium tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon gochujang or 1 teaspoon sriracha
• 1/2 pound oyster mushrooms, sliced
• 4 ounces noodles
• 1 tablespoon sesame oil
• 1 cup julienned carrots
• 6 green onions, cut into 1-inch pieces
• 4 baby bok choy stems, trimmed and separated
• 2 teaspoons toasted sesame seeds (optional)

Instructions:

1. Make the sauce: In a small bowl, combine the tamari, rice vinegar, maple syrup, sesame oil, and gochujang.
2. Cook the noodles: Cook the noodles according to the package directions. Drain and set aside.
3. Prepare the vegetables: Cut the oyster mushrooms into slices. Julienne the carrots and cut the green onions and bok choy into bite-sized pieces.
4. Cook the mushrooms: Heat the sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden brown, about 7 minutes. Remove from the skillet and set aside.
5. Cook the vegetables: Add the carrots and green onions to the skillet and cook for 1 minute, or until the carrots are tender. Add the bok choy and cook for 1 more minute, or until the leaves are wilted.
6. Combine the ingredients: Add the cooked noodles, sauce, and mushrooms to the skillet. Stir-fry until heated through and the flavors are combined.
7. Serve: Serve immediately, garnished with toasted sesame seeds.