Step 1

Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.

Step 2

Cut green onions into 2-inch pieces, keeping white and green parts separated.

Step 3

Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.

Step 4

Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.