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
- Wash clean pepper and oyster mushrooms (or wipe the mushrooms with wet clean cloth if there is not much dirt)
- Seed and shred pepper. I slice it thinly crosswise.
- Cut off the roots of oyster mushrooms and slice them, on the diagonal, into about half cm thick. Then shred.
- 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.
- 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.
- Toss in shreds of mustard, drizzle sesame oil if using, and stir well.
- 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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