This vegan-friendly stir fry is rich in texture and favours💖
Ingredients you will need
100g shiitake mushrooms
100g oyster mushrooms
100g chestnut mushrooms
10g dried porcini mushrooms, soaked for 10 mins or until soften
10g dried black fungus strips (also called wood ear), soaked for 30 mins or until soften
2 spring onion, cut into 3cm strips
2 tbsp sesame oil
2 clove of garlic, finely chopped
3 tsp light soy sauce
2 tsp dark soy sauce
a pinch of salt and pepper
Heat the sesame oil in a large frying pan/wok.
Add the chopped garlic in the wok, stir fry for 30 seconds.
Add the black fungus strips and porcini mushrooms, stir fry for 2 mins.
Add the remaining mushrooms and all seasoning, keep stir frying for 2-3 mins on high heat, until they all turned golden colour and tender.
As soon as the sauce in the pan/wok becomes thickened, add the spring onion strips and stir well for another minute.
Serve hot, enjoy!
It serves well with Soy Sauce Roasted Chicken Wings in my rice bowl.
Tips: you need to keep stir frying on high heat otherwise your stir fry will become watery and ended up a soggy mess😥