Wok-Stirred Mushroom Salad Cups
I love dishes that contrast hot and cold, crisp and soft, as this one does. It's my takeoff on a Chinese favorite called ma yee shaung shu("ants climbing a tree"), a delicious but time-consuming dish of minced squab, bamboo shoots, rice noodles, and lettuce. This much simplified version, great as an appetizer or hors d'oeuvre, features stir-fried mushrooms seasoned with Five-Herb Vinaigrette served in cool lettuce "cups." Every bite gives you hot, cold, soft, and crispy-in other words, pleasure.
2 heads of butter or Bibb lettuce, broken into cups
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
1⁄2 pound fresh shiitake mushrooms, sliced 1⁄8 inch thick
1⁄2 pound button mushrooms, sliced 1⁄8 inch thick
1⁄2 pound oyster mushrooms, torn into bite-size pieces
1⁄2 cup Five-Herb Vinaigrette, plus additional if desired
Kosher salt and freshly ground black pepper to taste
- Arrange the lettuce on 4 serving plates.
- Heat a wok or heavy sauté pan over high heat. Add the oil and swirl to coat the pan. Add the garlic and stir-fry until light tan, about 30 seconds. Add the shiitake and button mushrooms and stir-fry for 1 to 2 minutes. Add the oyster mushrooms and stir-fry for 1 minute more. Add the vinaigrette and toss. Season with salt and pepper.
- Fill the lettuce cups with the mushroom mixture. Drizzle with additional vinaigrette, if you like, and serve immediately.