The key to a successful stir-fry is preparation and speed. This process, often called “mise en place,” involves having all your ingredients chopped, measured, and ready to go before you even turn on the stove. Stir-frying happens quickly over high heat, so you won’t have time to mince garlic while your mushrooms are in the pan.

Step 1: Prepare the Sauce
In a small bowl, whisk together the low-sodium soy sauce, honey or maple syrup, rice vinegar, and toasted sesame oil. Set this bowl aside. In a separate, even smaller bowl, create the cornstarch slurry by whisking the cornstarch with the 2 tablespoons of water or vegetable broth until it’s completely smooth and free of lumps. This two-step process for the sauce ensures the cornstarch is fully dissolved and will thicken the stir-fry evenly later on.

Step 2: Clean and Prepare the Mushrooms
Mushrooms are like little sponges, so it’s best to avoid soaking them in water, which can make them soggy. Instead, clean them by gently wiping them with a damp paper towel or using a soft mushroom brush to remove any dirt. Once clean, slice them into thick pieces, about 1/4-inch thick. Thicker slices help the mushrooms retain a meaty texture and prevent them from overcooking and shrinking too much in the hot pan.

Step 3: Sauté the Aromatics
Place a large skillet, wok, or pan over medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering and hot, add the minced garlic and grated ginger. Sauté for about 30 to 60 seconds, stirring constantly until they become incredibly fragrant. Be very careful not to let the garlic burn, as it will turn bitter and ruin the flavor of the dish. The goal is to toast it lightly to release its aromatic oils.

Step 4: Sear the Mushrooms
Immediately add the sliced mushrooms to the pan. Turn the heat up to high. It’s crucial to cook the mushrooms over high heat to achieve a good sear rather than just steaming them. Spread them out in a single layer as much as possible—if your pan is too small, it’s better to cook them in two separate batches. Let the mushrooms cook, undisturbed, for 3-4 minutes. Resisting the urge to stir allows them to develop a beautiful golden-brown crust, which is where a huge amount of flavor comes from (this is the Maillard reaction). After they have browned on one side, stir and continue to cook for another 4-5 minutes, until they have released their liquid and it has mostly evaporated. The mushrooms should be tender, browned, and significantly reduced in size.

Step 5: Combine and Thicken the Sauce
Turn the heat down to medium. Give the soy sauce mixture a quick stir and pour it over the mushrooms in the pan. Stir well to coat all the mushrooms evenly. Let it bubble for about a minute to allow the flavors to meld. Now, give your cornstarch slurry another quick whisk (as the cornstarch can settle at the bottom) and pour it into the pan. Stir continuously. The sauce will almost instantly begin to thicken and turn glossy. Continue to cook and stir for another 1-2 minutes until the sauce has reached your desired consistency and beautifully coats every mushroom.

Step 6: Garnish and Serve
Remove the pan from the heat. Stir in half of the sliced green onions. Transfer the Mushroom Garlic Stir-Fry to a serving platter. Garnish generously with the remaining green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot and delicious.