Ingredients
Scale
- 4 ounces mushrooms: use a combination of button, cremini, shiitake, or oyster
- 1 pack enoki mushrooms (about 5 ounces)
- ½ large onion
- ½ cup homemade or bottled ponzu sauce
- 3 Tablespoons vegetable oil
- 2 teaspoons sesame oil
- 1 Tablespoon minced scallion for garnish
- Shichimi togarashi chile to taste
Instructions
- Slice the onion thin and set aside.
- Slice the mushrooms into approximately the same size and thickness. If the mushrooms are long or big, cut them in half before slicing.
- Open the packet of enoki mushrooms and cut off the growing medium at the bottom.
- Separate the mushrooms into small clusters. Set aside.
- Heat a large pan over medium heat for several minutes.
- Add the oil and swirl it around the pan.
- Add the mushrooms (except for the enoki) in an even layer over the pan and let them cook for 1 minute without touching them. They should brown around the edges.
- Next raise the heat to high and add the onions.
- Stir-fry for 1 minute, moving the food in the pan constantly.
- Add the enoki mushrooms and ponzu sauce. Stir to combine and cook for an additional minute.
- Add the sesame oil and toss to combine.
- Serve yakimatsu immediately garnished with scallions and shichimi togarashi.
Keywords: stir fry, mushrooms, vegan, vegetarian, ponzu, enoki, side dish