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
Turn off heat and serve.