I added fresh asparagus tips, and some thinly cut white onions. I wanted the sauce to really emphasize the umami of the mushrooms. It contains soy sauce, fish sauce, liquid smoke, rice wine vinegar, cinnamon, chili powder, black pepper, and corn starch.
I served it on a bed of brown rice with sesame seeds. I put 1 1/2 cups brown rice, 1/4 cup of sesame seeds, and a pinch of salt in my rice cooker with 3 cups of water.
Mushroom Medley Stir Fry1 cup sliced fresh shiitake mushrooms
3 king oyster mushrooms, sliced
1 package seafood mushrooms, trimmed
1 package enoki mushrooms, trimmed
1 cup fresh asparagus tips
1/2 medium white onion, sliced
1/2 cup soy sauce
1 Tbsp. fish sauce
2 Tbsp. rice wine vinegar
1/2 tsp. liquid smoke
1/2 tsp. cinnamon
1/4 tsp. chili powder
1/4 tsp. fresh ground black pepper
1 Tbsp. cornstarch, sifted
2 Tbsp. vegetable oil
Whisk together soy, fish sauce, vinegar, liquid smoke, cinnamon, chili powder, pepper and cornstarch. Set aside.
Heat a wok over high heat. Add oil, stir fry onions until soft.
Add asparagus tips. Stir fry for one minute.
Add shiitake and oyster mushrooms. Stir fry until mushrooms start to release moisture.
Add seafood and enoki mushrooms. Stir fry briefly, until hot.
Add sauce, toss until thickened and everything is well coated.
Serve immediately over rice.