Chinese Mushroomherd's Side Dish

The mushroomherds in China have a much easier job than do western shepherds because the animals that they herd are much better-behaved and, therefore, they are easier to round up at dinner time. Heck, they don't even need to have a dog. This is one possible explanation of why you don't often find Shepherd's Pie on the menus of very many Chinese restaurants. It also explains why there is no lamb in this recipe.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 1  tablespoon  cooking oil
• 1⁄2 cup  diced yellow onions or 1⁄2 cup red onion
• 1  teaspoon  finely chopped garlic
• 1  teaspoon  finely chopped fresh ginger
• 1  small  serrano peppers or 1  small  jalapeno pepper, seeded and thinly sliced
• 2  ounces snow peas, ends and strings removed
• 1  small red bell pepper, seeded and cut into small squares
• 1  lb  assorted mushroom, stems trimmed if using shitakes,remove stems,cut into slices or bite-size pieces (e.g. cremini, portobello, shitake, button, etc)
• 2  tablespoons oyster sauce
• 2  tablespoons rice wine

Directions

1. In a large skillet or wok, heat the oil over medium heat until hot (or, if you are a fan of TV Chef Paula Deen, you may use “awl” instead of oil – just be sure you don’t use “Pennzawl”).
2. Add the onion, cook and stir until tender, about 3 minutes.
3. Add the garlic, ginger (NOT Maryanne but ginger – tee bloody hee, Emeril, there’s no joke like one of your enormous collection of really old jokes), chili pepper, snow peas, bell pepper and mushrooms.
4. Cook and stir until the moisture evaporates, about 5 to 7 minutes or so.
5. Stir in the oyster-flavored sauce and wine.
6. Eat it.