Collection: Vegan Three Cup Oyster Mushroom
Ingredients (4 Servings)
- 1 tablespoon cooking oil
- 1 tablespoon sesame oil
- 2 inch piece of ginger, thinly sliced
- 5 cloves garlic, halved
- 3 king oyster mushrooms, cut into bite size pieces
- 30g oyster mushrooms
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1 teaspoon shiitake mushroom sauce
- 1/2 cup water
- 1 cup Thai basil whole leaves (or use normal basil if there's no Thai basil available)
- 1 red chili (dried for fragrance and fresh ones for more heat)
Method:
- Heat up vegetable oil and sesame oil in a wok with medium high heat. When oil is hot, add ginger and garlic. Cook until fragrant, about 2 minutes.
- Add mushrooms. Saute until slightly soften, about 3 minutes.
- Add soy sauce, rice wine, shiitake mushroom sauce and water, and turn the heat to high. Continue simmer the mushrooms in sauce until the sauce reduce to 1/4.
- Turn off heat. Add basil leaves and red chili. Mix well. The heat of the food will wilt the basil leaves.
- Serve with a BIG BOWL of rice. Enjoy!
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KUKI Naturally Pressed Pure Sesame Oil 185ml
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Pearl River Bridge Sesame Oil 500ml
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KUKI Naturally Pressed Pure Sesame Oil 370ml
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WAN JA SHAN Shiitake mushroom stir fry sauce 1000g
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HeIn Dry Birdseye Chili Pepper 100g
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KONG YEN Vegan Oyster sauce 560g
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WAN JA SHAN Shiitake mushroom stir fry sauce 600g
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HENSHE ChinKiang Rice Vinegar 550ml
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JINLONGYU Peanut Oil 900ml
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HeIn Dry Chili Pepper 100g
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KUKI Pure Sesame Oil 600g
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SUN RIGHT Premium White Sesame and Soybean Oil blend 500ml
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Pure Peanut Oil 1L
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SUN RIGHT Cold Press Pure White Sesame Oil 240ml
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SUN RIGHT White Sesame and Soybean Oil blend 240ml
Regular price R 165.00Regular priceUnit price / per