Stir-fried King Oyster Mushrooms with Sichuan Pickled Mustard


Ingredients

  • 2 king oyster mushrooms, ~220g
  • 1 packet julienned Sichuan pickled mustard, ~70g
  • 1 jalapeno chili pepper (or one with mild hotness)
  • 1-2 cloves garlic, finely chopped

Seasonings

  • 1/2 tsp cooking wine
  • 1/4 tsp sea salt, or to taste
  • 1/2 tsp coconut aminos
  • 1/4 tsp brown sugar
  • pinch of ground white pepper
  • few droplets of sesame oil, optional
  • spring onion for garnishing, optional

Method

  1. Wash clean pepper and oyster mushrooms (or wipe the mushrooms with wet clean cloth if there is not much dirt)
  2. Seed and shred pepper. I slice it thinly crosswise.
  3. Cut off the roots of oyster mushrooms and slice them, on the diagonal, into about half cm thick. Then shred.
  4. Over medium flame, heat wok with about 1 table spoon of oil. SautƩ garlic till fragrant. Toss in mushroom shreds and stir-fry till they softened a bit, about half to one minute. The mushrooms may absorb oil very quickly, so if required, add more oil around edge of wok while stirring.
  5. Dust in ground white pepper and sprinkle wine on sides of wok. Give the ingredients a couple of good stirs while continuing to add in salt, sugar and coconut aminos.
  6. Toss in shreds of mustard, drizzle sesame oil if using, and stir well.
  7. Serve hot with rice, noodles or even porridge.

 

Source: http://www.tastehongkong.com/recipes/stir-fried-king-oyster-mushrooms-with-sichuan-pickled-mustard/

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