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Ingredients
- Serves 4 people
100 g shimeji
100 g white button mushrooms
100 g portobello
100 g oyster mushrooms
1 large (or 2 small) stalks celery (peeled and sliced)
1 small carrot (thinly sliced)
5 cloves garlic (smashed)
5 slices ginger
2 tbsp oil
seasoning:
2½ tbsp vegetarian oyster sauce
2 tbsp light soy sauce
½ tsp sugar
¼ tsp pepper
2 tbsp water
cornstarch slurry (1/2 tsp cornstarch + 1 tbsp water)
salt (to taste)
1 tsp sesame oil
Log in to watch this premium content and more!Stir Fried Assorted Mushroom
The thing about mushrooms is that it’s often overlooked. But if you ever cook it on its own, you soon taste great rewards with little effort-an intense, savoury juice that flavours everything in just 30 mins. And here, swiftly stir-fry a beautiful bunch of mushrooms-shimeji, white button, portobello, and oyster. As it simmers, inhale deeply and take in the saucy, herby smell that goes best over white rice, or tucked in a warm bowl of noodle soup.
- Easy
- 15 min
- 15 min
- 10 min
- 3 steps
- 17 Ingredients
- Easy
- 3 steps
- 17 Ingredients
- 15 min
- 15 min
- 10 min
Instructions
-
Cut Mushrooms
- Remove stem by cutting off base of the shimeji mushroom
- Slice white button mushrooms
- Quarter the portobellos
- Cut the bigger pieces of oyster mushrooms into large chunks (leave the small pieces whole)
-
Mix the sauce
- In a bowl, mix the vegetarian oyster sauce, light soy sauce, sugar, pepper and water to form a stir fry sauce.
-
Stir Fry mushrooms
- Heat 2 tbsp oil in a wok, saute ginger and garlic until aromatic.
- Add all the mushrooms and saute until they are light brown.Sprinkle some water into pan if needed to continue stir-frying.
- Remove the mushrooms from wok, then add sesame oil to saute the carrot.
- Add some water to the carrot to cook it for a minute until soft
- .Return the mushrooms to the wok.
- Add in the sauce and celery and continue to stir fry.
- Add some cornstarch slurry bit by bit until the sauce is thickened to the consistency you want.
Plate and Serve!
Turn off heat and serve.
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Ingredients
- Serves 4 people
-
100 g shimeji
-
100 g white button mushrooms
-
100 g portobello
-
100 g oyster mushrooms
-
1 large (or 2 small) stalks celery (peeled and sliced)
-
1 small carrot (thinly sliced)
-
5 cloves garlic (smashed)
-
5 slices ginger
-
2 tbsp oil
-
seasoning:
2½ tbsp vegetarian oyster sauce
-
2 tbsp light soy sauce
-
½ tsp sugar
-
¼ tsp pepper
-
2 tbsp water
-
cornstarch slurry (1/2 tsp cornstarch + 1 tbsp water)
-
salt (to taste)
-
1 tsp sesame oil
Nutrition
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