SIMPLE STIR-FRIED OYSTER MUSHROOMS

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Simple Stir-Fried Oyster Mushrooms image

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 recipe#465234, it's what I use and it's tasty :)

Provided by Spice Princess

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Stir together the fish sauce, rice vinegar, and sugar in a small bowl and set aside.
  • 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.
  • Add the sauce and stir-fry until absorbed, 30 seconds or so. Garnish with the scallion and sesame seeds and serve.

Nutrition Facts : Calories 37.1, Fat 3, SaturatedFat 0.4, Sodium 1060.7, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 1

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