Lion's Mane Stir Fry

• Lion's Mane Mushroom: 1 large or 2 medium (about 8-10 oz), gently torn or sliced into 1/2-inch thick pieces.

• Broccoli florets: 1 cup, cut into bite-sized pieces.

• Carrot: 1 medium, julienned or thinly sliced.

• Bell Pepper (any color): 1 medium, sliced into thin strips.

• Yellow Onion: 1/2 medium, sliced thinly.

• Garlic: 3 cloves, minced.

• Fresh Ginger: 1 tablespoon, minced or grated.

• Soy Sauce (or Tamari for gluten-free): 3 tablespoons, adjust to taste.

• Rice Vinegar: 1 tablespoon.

• Brown Sugar or Maple Syrup: 1 teaspoon, for balance.

• Water or Vegetable Broth: 1/4 cup.

• Cornstarch or Arrowroot Powder: 1 teaspoon, for thickening the sauce.

• High-heat cooking oil (e.g., Avocado, Peanut, Canola): 2 tablespoons.

• Sesame oil: 1 teaspoon, for finishing.

• Sesame seeds and/or chopped green onions: As needed, for topping

1. Prep Time!

• Prep the Mushrooms: Gently clean the Lion's Mane. Do not wash unless absolutely necessary, as they absorb water easily. Tear or cut the mushroom into 1/2-inch thick pieces.

• Mix the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar/maple syrup, and water/broth. In a separate step, stir in the cornstarch until it dissolves completely—this prevents lumps. Set aside.

• Chop Vegetables: Prepare all your vegetables and aromatics (garlic and ginger).

2. Cook the Lion's Mane

• Heat 1 tablespoon of your cooking oil in a large skillet or wok over medium-high heat.

• Add the Lion's Mane pieces. Do not crowd the pan. If necessary, cook in two batches.

• Sauté for about 3-5 minutes until the mushrooms turn golden brown and any moisture they release has evaporated. This step is crucial for developing flavor and texture.

• Remove the mushrooms from the pan and set them aside.

3. Sauté the Vegetables

• Add the remaining 1 tablespoon of oil to the wok.

• Add the broccoli, carrots, and onions. Stir-fry for 3-4 minutes until they start to soften but are still crisp (al dente).

• Add the bell peppers and cook for another 1-2 minutes.

4. Add Aromatics and Sauce

• Push the vegetables to the side and add the minced garlic and ginger to the center of the pan. Cook for about 30 seconds until fragrant (do not let them burn).

• Pour the whisked sauce mixture into the pan. Stir constantly, scraping up any fond (brown bits) from the bottom. The sauce will rapidly thicken due to the cornstarch.

5. Combine and Serve

• Return the cooked Lion's Mane mushrooms to the wok.

• Toss everything together until the mushrooms and vegetables are evenly coated with the glossy sauce. Cook for just 1 more minute to heat through.

• Remove from heat. Drizzle with sesame oil and garnish with sesame seeds and green onions.

• Enjoy!