Wild mushrooms, with their varying textures, colors, and flavors, make up the bulk of this stir-fry. They’re tossed with sweet leeks, crunchy celery, and tender flank steak, for a savory, satisfying dish. Serve it with steamed rice and sautéed bok choy.
What to buy: Shaoxing is a Chinese rice wine that can be found in Asian markets and in the Asian section of some high-end grocery stores. If you can’t find it, you can substitute dry sake or fino sherry.
Special equipment: If you don’t have a wok, use a large frying pan as a substitute. Don’t use a nonstick pan though, because the high heat may damage it.
This dish was featured as part of our 5 Recipes for Fall Ingredients.
For the stir-fry: