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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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Recipe Courtesy of
Asian Food Network

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.
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 15 min
  • 15 min
  • 10 min
  • 3 steps
  • 17 Ingredients
  • Easy
  • 3 steps
  • 17 Ingredients
  • 15 min
  • 15 min
  • 10 min

Instructions

  1. 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)
    Cut Mushrooms

  2. Mix the sauce

    • In a bowl, mix the vegetarian oyster sauce, light soy sauce, sugar, pepper and water to form a stir fry sauce.

  3. 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.
    Stir Fry mushrooms

Plate and Serve!

Turn off heat and serve.

Plate 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

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