Name: Spicy Oyster Mushroom and Lemongrass Stir-Fry
Total time: 20 minutes
Yield: 4 servings
Ingredients: 2 Tbsp. plus 1½ tsp. peanut or vegetable oil; ½ small red or yellow onion, cut into ½"-thick wedges; 3 Tbsp. finely chopped lemongrass; 1 large Fresno chile or jalapeño, quartered, seeds removed, finely chopped; 1 Tbsp. finely chopped garlic; 1½ tsp. Madras-style curry powder or ¾ tsp. ground coriander, ½ tsp. garam masala, and ¼ tsp. ground turmeric; ¼ tsp. sugar; ⅛ tsp. ground turmeric (optional); ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 10 oz. oyster mushrooms, torn into bite-size pieces no larger than 2" (leave smaller pieces intact); 4 oz. sugar snap or snow peas, ends trimmed, strings removed; 1 Tbsp. vegan or regular fish sauce

An oblong platter filled with cooked oyster mushrooms and snap peas sitting on a purple tablecloth.

Photograph by Isa Zapata, food styling by Thu Buser, prop styling by JoJo Li

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy sugar snap or snow peas in this versatile stir-fry. The cooking will move quickly so have all of your ingredients near your stove and at the ready before you start. Enjoy these bold vegetables with rice and a simple side, such as the Greens With Magical Sesame Salt.