3 – 4 tablespoons oil
1 tablespoon garlic, minced
2 tablespoons fresh ginger, grated
Zest of 2 lemons
1 ½ pounds mixed mushrooms, chopped in large pieces
½ cup green onion, chopped in small pieces
¼ cup chopped lemongrass, chopped in small pieces
2 tablespoons soy sauce
1 tablespoon coconut amino acids
2 tablespoons maple syrup
Juice of 2 lemons
½ cup cilantro, chopped in small pieces (plus extra for serving)
2 tablespoons Thai chilies, chopped fine (plus extra for sprinkling on top if extra heat is desired)
2 limes, cut into wedges, for serving
1 pound rice noodles or desired amount of cooked rice, for serving
Heat the oil in a wok over medium heat. Add the garlic, ginger, and lemon zest and stir until browned.
Add the mushrooms, green onion, and lemongrass. Cook until the vegetables are tender.
Add the soy sauce, coconut amino acids, maple syrup, and lemon juice. Cook until the sauce thickens, stirring constantly.
Stir in the Thai chilies and cilantro just before removing from heat.
Serve over noodles or rice. Top with cilantro leaves and lime wedges.
Notes and Instructions
Recipe and photo credit: Georgia Reader