Buddha’s Delicacy (spicy) Recipe

Inspired by San Francisco Kitchen

Time30m

Serves4

fragrant wok-seared vegetables with shiitake mushrooms in spicy sauce

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Ingredients

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Vegetables

1 cup Bell Pepper

1 cup Broccoli Florets

1 cup Carrot

1 cup Zucchini

1 cup Snap peas

Mushrooms

7.05 oz (200 grams) Shiitake Mushrooms

Sauce

3 tablespoons Aged soy sauce

2 tablespoons Sriracha sauce

1 tablespoon Toasted sesame oil

3 cloves Garlic

1 tablespoon Ginger

1 tablespoon Rice vinegar

1 teaspoon sugar

Garnish

2 stalks Green onions

1 tablespoon Sesame seeds

Method

Preparation

Prep the Vegetables

Wash and chop the bell pepper, carrot, zucchini, and snap peas into bite-sized pieces. Cut the broccoli into small florets.

Prepare the Mushrooms

Clean the shiitake mushrooms and slice them into thin strips.

Make the Sauce

In a small bowl, combine soy sauce, sriracha sauce, sesame oil, minced garlic, grated ginger, rice vinegar, and sugar. Whisk until well blended.

Chop Garnishes

Chop the green onions and set aside for garnishing.

Cooking

Heat the Wok

Place a wok or large skillet over high heat and allow it to become hot.

Sauté the Vegetables

Add the prepared bell pepper, broccoli, carrot, zucchini, and snap peas to the hot wok. Stir-fry for about 5-7 minutes until the vegetables are vibrant and slightly tender.

Add the Mushrooms

Add the sliced shiitake mushrooms to the wok and stir-fry for an additional 3-4 minutes until the mushrooms are tender.

Combine with Sauce

Pour the prepared sauce over the vegetables and mushrooms. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce is heated through.

Garnish and Serve

Remove the wok from heat. Toss in chopped green onions and sprinkle with sesame seeds before serving.