Simple Stir-Fried Oyster Mushrooms |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I made this up earlier when I really wanted oyster mushrooms. I don't like to cook them with too many strong flavors, since their own flavor is so delicate. I just had this over rice noodles for a snack, but you could serve it as a side dish, too, or add other veggies and protein of choice to make it a main dish. Prep/cooking time and all quantities are educated guesstimates. For vegetarians, try my mock fish sauce Vegetarian fish Sauce for Asian Cooking, it's what I use and it's tasty :) Ingredients:
3 tablespoons fish sauce (see note) |
1 tablespoon rice vinegar |
1/2 teaspoon sugar (more or less to taste) |
2 teaspoons dark sesame oil |
1 teaspoon fresh lemongrass, minced |
1 teaspoon fresh ginger, minced |
3 cups oyster mushrooms, roughly chopped if large |
1 scallion, thinly sliced, for garnish |
2 teaspoons sesame seeds, toasted, for garnish |
Directions:
1. Stir together the fish sauce, rice vinegar, and sugar in a small bowl and set aside.
2. Put the sesame oil in a wok or large skillet over medium-high heat. When hot, add the lemongrass and ginger and stir-fry for about 30 seconds (it will smell heavenly). Add the mushrooms and stir-fry until slightly softened, 3 or 4 minutes. You want them still moist and not browned.
3. Add the sauce and stir-fry until absorbed, 30 seconds or so. Garnish with the scallion and sesame seeds and serve.
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