Soy-Braised Fall Mushrooms with Chestnuts

Ingredients

• 2 teaspoons corn starch
• 3 1/2 ounces fresh chestnuts, peeled
• 9 ounces assorted fresh mushrooms, sliced
• 2 tablespoons vegetable oil
• 1/2-inch knob ginger, peeled and finely sliced
• 1 clove garlic, peeled and finely sliced
• 2 scallions, white parts only, finely sliced
• 2 teaspoons dark soy sauce
• 2 teaspoons light soy sauce
• 2 teaspoons sesame oil
• Kosher salt
• Steamed rice for serving

Directions

1. Stir the corn starch together with 2 tablespoons water in a small bowl, then leave it nearby. While that rests, fill a large pot with water and bring it to a boil over high heat.
2. Drop the chestnuts into the boiling water and cook until they soften, about 5 minutes. Lift them out with a strainer, let them drain, and set them aside. Add the mushrooms to the same boiling water and cook for 1 minute, then remove them with a strainer, drain, and set aside.
3. Warm the vegetable oil in a wok over medium heat until it starts to shimmer. Add the ginger, garlic, and scallions, and stir until they smell fragrant, about 1 minute. Tip in the chestnuts and stir for 1 minute more. Add the mushrooms and keep stirring for 1 additional minute.
4. Turn the heat up to high. Pour in the dark and light soy sauces and stir to bring everything together. Add the corn starch and water mixture, then lower the heat to medium. Cook, stirring, until the sauce thickens and clings to the mushrooms and chestnuts, about 1 minute. Take the wok off the heat, stir in the sesame oil, add salt to taste if needed, and serve immediately with steamed rice.