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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
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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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