Monday I cooked the Soy-Glazed Mushrooms recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

The recipe was very straightforward: stir-fry a bunch of mushrooms cut into bite-sized pieces until they’re browned and crispy, add garlic and ginger, add soy sauce, add sugar, sesame oil, scallions, and sesame seeds. Then stir-fry until it’s all combined.

They were very good. The kids of course did not try them, but my wife and I both thought they were great. We will definitely make this dish again.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.