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!