Simple Stir-Fried Oyster Mushrooms
"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 :)"
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
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
- 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.
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RECIPE SUBMITTED BY
<p>Updated June 2011:</p>
<p>I'm 32 and married to the absolute love of my life. We just bought our first real home together and we're settling in, trying to get things just the way we want them. Hopefully before too long we will be starting a family! After DH finishes college, that is...</p>
<p>I'm a vegetarian, but DH loves meat, although he likes a lot of vegetarian food, too. I like to find meat recipes that I can modify to be veg so we can cook it together side by side -- in two separate pots. Now that we have a real house, DH is obsessed with grilling everything possible, so I'm expecting that to rub off on me as well. I'm excited about grilling fruit this summer. I also grow my own herbs and will be planting a vegatable garden next summer when we are settled in better.</p>
<p>Besides that, I am an artist (but have to have a crappy day job to pay the bills, not even worth mentioning, LOL<img title=Tongue src=/tiny_mce/plugins/emotions/img/smiley-tongue-out.gif border=0 alt=Tongue />) I really hope to have my art represented in galleries within a couple years or so, and maybe make most of my living that way. In the meantime, ya gotta do what ya gotta do!</p>
<p> </p>
<p>A bit on how I rate recipes:</p>
<p>5 stars: I made this more or less as written and loved it, will definitely make it again. I may have made some very minor changes like lowering the fat and/or sodium, subbing veg stock for chicken stock to make it vegetarian, increasing the amount of cayenne, etc. but nothing that would change the basic character of the recipe.</p>
<p>4 stars: I enjoyed this a lot but had to make some big changes to accomodate our personal tastes. This would include completely changing the cooking method but using the same ingredients (like roasting veggies instead of boiling, etc.) or seriously modifying the amount of something (like if there is way too much or way too little liquid for my tastes, etc.)</p>
<p>3 stars: This would be something that just didn't turn out and I don' t think it was my fault -- like if I suspect there is a typo in the ingredients or instructions, and I had to totally improvise in order to save it.</p>
<p>I have never yet and will try not to rate anything less than 3 stars -- if I have serious trouble with a recipe, I would leave a comment without stars to explain why I had trouble. I can usually tell whether I will like a recipe before I make it, so I wouldn't want to ruin someone's ratings just because I didn't care for it.</p>
