Stir-Fried Mushrooms with Lemongrass and Chilies

Ingredients

• 2 tablespoons coconut, vegetable, or canola oil
• 1 pound white button mushrooms, cleaned and quartered
• 1/2 teaspoon kosher salt
• 2 medium garlic cloves, minced
• 1 tablespoon finely chopped lemongrass, tender white bottom section only
• 1 Thai bird chili pepper, thinly sliced
• 1 tablespoon juice from 1 lime
• 1 tablespoon fish sauce
• Freshly ground black pepper
• 2 tablespoons chopped fresh cilantro leaves

Directions

1. Warm the oil in a large wok set over high heat until it looks glossy and hot. Add the mushrooms along with the salt, then stir-fry until the mushrooms soften and start giving off liquid, 3 to 4 minutes.
2. Add the garlic, lemongrass and chilies to the wok, stirring them through the mushrooms. Cook until the garlic is just starting to take on color, about 1 minute.
3. Pour in the lime juice and fish sauce, add black pepper, and keep everything moving in the wok as it stir-fries.
4. Take the wok off the heat. Add the cilantro and toss until it is mixed in. Taste and add more salt if you’d like, then move the mushrooms to a serving dish and set them out with cocktail forks or toothpicks.