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1
Using a dry towel, remove any dirt from the fresh Cremini mushrooms.
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2
Trim a very thin layer from the bottoms of the stems if desired, but leave the stems intact.
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3
When the wok is smoking, place the mushrooms in the wok.
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4
Using a wooden or bamboo spoon turn them periodically; you want a little color on most sides of the mushrooms from a light sear.
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5
You do not want them to give up their liquid.
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6
Remove the mushrooms and add the baby corn.
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7
Use the wooden or bamboo spoon to adust the ears so that every one of them is in contact with the hot wok.
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8
Flip the contents periodically, readjusting the ears after each flip.
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9
You want a little char on most sides of the ears, but you want them to remain mostly yellow.
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10
Think of grilled corn on the cob.
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11
Meanwhile, quarter the mushrooms, slicing through the stem.
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12
Remove the baby corn and add two tablespoons of refined coconut oil.
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13
Immediately add the Arbols (breaking each into two pieces if you want a little heat).
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14
After thirty seconds add the Edamame.
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15
Toss a couple of times to coat the beans with oil.
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16
Re-add the seared veggies, tossing a few more times.
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17
Stir frying is actually not required; The beans stay on the bottom, all you are doing is re-heating the seared veggies.
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18
When the beans have a little color it is time to plate.
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19
Dress with Maldon smoked sea salt and, if desired, two tablespoons of butter.
