This vibrant and flavorful stir-fry highlights the unique texture of oyster mushrooms combined with colorful vegetables in a savory sauce.
Yields: 2 servings Prep time: 15 minutes Cook time: 15 minutes
Ingredients:
200g oyster mushrooms, torn into bite-sized pieces
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, grated
1/2 cup broccoli florets
1/4 cup carrot, thinly sliced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave
1 teaspoon cornstarch
2 tablespoons vegetable oil
Cooked rice or noodles, for serving
Optional garnishes: sesame seeds, chopped scallions, fresh cilantro
Instructions:
Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup (or agave), and cornstarch. Set aside.
Sautรฉ aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn them.
Cook the mushrooms: Add the torn oyster mushrooms to the skillet. Stir-fry for 5-7 minutes, or until they become slightly browned and have released their moisture.
Add vegetables: Add the sliced bell peppers, broccoli florets, and sliced carrots to the skillet. Stir-fry for another 5-7 minutes, until the vegetables are tender-crisp.
Combine and thicken: Pour the prepared sauce over the vegetables and mushrooms. Stir continuously for 1-2 minutes, or until the sauce thickens and coats all the ingredients.
Serve: Remove from heat and serve immediately over cooked rice or noodles. Garnish with sesame seeds, chopped scallions, or fresh cilantro, if desired.
