Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Stir-fries invite a blending of flavors and textures, so I always make it a point to look for ingredients that will compliment one another, and deliver loads of flavor. This dish is warm and filling and goes great over rice or gluten-free noodles. The roasted chilies and peppers heighten the soft texture of the mushrooms. This dish is also excellent when served chilled.
When shopping for ginger, look for firm pieces free of any soft spots. Fresh ginger keeps for about a week. Make sure shitakes have thick caps and the fissures (the white underside) are white.
1 cup sliced shitake mushrooms
1 cup sliced oyster mushrooms
1 cup sliced button mushrooms
1 red bell pepper
2 finely sliced red chilies
1 jalapeño pepper
3 cloves minced garlic
2 tablespoons freshly grated ginger
1 teaspoon chili flakes
1 tablespoon olive oil
2 tablespoon sesame oil
Slice and seed the red pepper, chilies and jalapeño. Arrange on a broiler pan and coat with olive oil. Roast until skins have charred. Remove, cover and let steam for 10 minutes. Scrape black skins off, chop and set roasted vegetables aside.
Heat sesame oil in a large wok or frying pan. Add garlic and ginger and fry for 2 minutes.
Add shitake mushrooms and cook for 2-3 minutes then repeat with oyster mushroom and button mushrooms, cooking about 2 minutes each time.
Toss in roasted peppers, chilies, and chili flakes and serve.