Stir Fry Garlic Mushrooms

Name: Stir Fry Garlic Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 150 gram Shimeji Mushrooms; 0.5 lbs Whole Oyster Mushrooms; 0.33333334 lbs King Oyster Mushroom; 6 cloves Garlic; 1 inch Ginger; 2 stalks Scallions; 1 Shallot, Medium; 2 Fresh Bird's Eye Chili; 3 tbsp Cooking Oil; 1 tsp Oyster Sauce, Vegetarian; 1 tbsp Soy Sauce; 1 tsp Toasted Sesame Oil

A savory, umami-rich stir-fry featuring a trio of shimeji, oyster, and king oyster mushrooms tossed with fragrant garlic, scallions, and a light soy-sesame glaze.

myjourneyofeating

Prep30 min

Cook30 min

Total1 hr

Servings4

Difficultyeasy

ChineseLow CarbVeganVegetarianDinner / Supper

Ingredients

150 gramShimeji Mushrooms
0.5 lbsWhole Oyster Mushrooms
⅓ lbsKing Oyster Mushroom
6 clovesGarlic
1 inchGinger
2 stalksScallions
1Shallot, Medium
2Fresh Bird's Eye Chili
3 tbspCooking Oil
1 tspOyster Sauce, Vegetarian
1 tbspSoy Sauce
1 tspToasted Sesame Oil

Instructions

Prepare the Shimeji mushrooms. Cut off the thick, dirty bottom dirt base. Pull the tiny individual mushroom strands apart.

Prepare the Oyster mushrooms. Grasp the stem base of a mushroom cap with one hand and the outer edge of the cap with the other. Gently pull downwards along the gills to peel and shred the mushroom into bite-sized strips.

Prepare the King Oyster mushrooms. Wipe away dirt with a damp paper towel. Slice them into thick coins.

Prepare the aromatics. Mince the garlic and shallot. Julienned the ginger. Cut the chili. Separate the white and green part of the scallions. Chop the white part and cut diagonally the green part.

* Place a large skillet or wok over medium-high heat. Then add the cooking oil and let it get hot. * Cook the aromatics by tossing in the minced garlic, minced shallot, julienned ginger, and the white parts of the green onion. * Stir quickly for 30 seconds until you can smell them. Do not let the garlic burn.

* Sear the King Oyster mushrooms. * Let them sit flat in the pan without moving them for 1 to 2 minutes to get a golden-brown crust. * Flip and cook for 1 more minute.

* Toss in the regular oyster mushrooms. * Stir-fry everything together for 1 to 2 minutes. They will start to soften and shrink.

Add the Shimeji mushrooms.

* Immediately pour in the soy sauce and oyster sauce mix. * Stir-fry rapidly for 1 final minute so everything gets coated and the shimeji cooks through.

Toss in the green parts of the scallion.

Remove from heat, drizzle with sesame oil, add the cut-up chili, and serve hot! Bon Appétit!

See the full recipe on Pantoh

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