Sweet Chili Stir-Fry with Carrots & Shiitake Mushrooms

Sweet Chili Stir-Fry

with Carrots & Shiitake Mushrooms

30 MIN
2 Servings
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From the Test Kitchen

This quick-cooking spin on a Chinese-American favorite highlights springy noodles and a duo of carrots and cabbage. Dried shiitake mushrooms—rehydrated in water, then chopped and added to the pan—create an irresistibly savory layer that complements our sweet soy-based sauce.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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tips & techniques
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the dried mushrooms and 1/2 cup of warm water. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the peanuts.

Make the sauce:
2 Make the sauce:

In a bowl, combine the soy glaze, sweet chili sauce, and demi-glace.

Start the stir-fry:
3 Start the stir-fry:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped ginger and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the sliced cabbage and carrots; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Turn off the heat.

Cook the noodles:
4 Cook the noodles:

While the vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Reserving 1/2 cup of the noodle cooking water, drain thoroughly.

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

Reserving the water, transfer the rehydrated mushrooms to a cutting board and roughly chop. To the pan of cooked vegetables, add the chopped mushrooms, sauce, cooked noodles, reserved mushroom water, and half the reserved noodle cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency.) Garnish the finished stir-fry with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. In a bowl, combine the dried mushrooms and 1/2 cup of warm water. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the peanuts.

2 Make the sauce:

In a bowl, combine the soy glaze, sweet chili sauce, and demi-glace.

Make the sauce:
Start the stir-fry:
3 Start the stir-fry:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped ginger and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the sliced cabbage and carrots; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened. Turn off the heat.

4 Cook the noodles:

While the vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 4 minutes, or until tender. Reserving 1/2 cup of the noodle cooking water, drain thoroughly.

Cook the noodles:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

Reserving the water, transfer the rehydrated mushrooms to a cutting board and roughly chop. To the pan of cooked vegetables, add the chopped mushrooms, sauce, cooked noodles, reserved mushroom water, and half the reserved noodle cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency.) Garnish the finished stir-fry with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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