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Sweet Chili Stir-Fry
with Carrots & Shiitake Mushrooms
30 MIN
2 Servings
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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NutritionPER SERVING
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Calories800 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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