This Spicy Stir-Fry Features Oyster Mushrooms, Lemongrass, and Snap Peas - Aman Shanti News

When I head to a favorite farmers market, I usually have a few very specific ingredients in mind so I can make a few very specific dishes—say, sliced heirloom tomatoes for sandwiches, corn for Mexican elote or cilantro, and other fresh herbs for a bright and zesty chimichurri.

This past weekend, for example, I was on the hunt for plump and juicy Italian plums so I could make one of my husband’s favorite end-of-summer desserts: Marian Burros’s plum torte, which has been a favorite recipe ever since it was published in The New York Times way back in 1983. (It’s fabulous!)

While there were piles (and piles) of another favorite summer stone fruit—yellow peaches—I could not find the small, egg-shaped purple fruit that cooks up so wonderfully jammy. But I still walked away from the market with a smile, thanks to a beautiful display of locally cultivated fungi sitting next to the cash register.

Oyster mushrooms with broad, fan-like caps and ruffled edges immediately caught my eye. In an instant, I was pondering what I could make for dinner that night instead of fretting over what I wouldn’t be able to make for dessert.

Thanks to their meaty texture, oyster mushrooms make an excellent substitute for beef, pork, or chicken in any number of dishes. (They become slightly chewy when cooked.) Their porous, spongy flesh, which is filled with air pockets, also makes the fungi an excellent medium for soaking up whatever other flavors are in the pan. Another plus: Since they cook in a flash, they’re a perfect building block for a quick midweek meal.

Inspired by a recipe for a spicy stir-fry that I found online as I stood in line at the register, I decided to buy one of the feathery clusters.

The original recipe calls for pounded and finely chopped fresh lemongrass, a culinary herb with a fresh, citrusy aroma and flavor that’s easy to find in most Asian markets. Unfortunately, it can be an oddball item in smaller grocery stores. No worries: I substituted ready-to-use lemongrass paste and added a splash of fresh lime juice just before serving to add some of the missing zing. A handful of sugar snap peas gives the dish its crunch and bright green pops of color; chopped jalapeño peppers and a finishing sprinkle of crushed red pepper flakes add a little heat.

I served most of the stir-fry with a side of steamed white rice and tossed the leftovers with cooked ziti for lunch the next day. Both were pretty tasty.

Cook’s note: Oyster mushrooms should have firm, gray or tan caps with a velvety texture and a mild, fruity aroma. Avoid ones with broken edges, dark discolorations, or slimy gills. They’re best within a few days of harvest.