Oyster Mushroom Stir Fry
This oyster mushroom and vegetable stir fry is healthy, delicious, and vegan!
Ingredients
- 1 lb oyster mushrooms
- 1/2 red onion diced
- 3 stalks of celery chopped
- 1 inch piece of ginger sliced
- 6 cloves garlic sliced
- 2 long green peppers de-seeded and sliced
- 1.5 tbsp spicy bean sauce doubanjiang
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 4 tbsp oil
Instructions
- Cut the mushrooms in half lengthwise and place them cut side down.
- Score the mushrooms lengthwise without cutting all the way through.
- Turn the mushrooms 90 degrees so they're horizontal. Cut the mushrooms from top to bottom without cutting all the way through.
- After scoring the mushrooms on both angles, cut them into 1-1 1/2 inch pieces.
- Peel and slice the ginger into 6-8 slices.
- Thinly slice the garlic cloves with your knife (or mandoline)
- Dice 1/2 red onion and chop the celery stalks into bite sized pieces.
- In a pot, heat 3 tablespoons of oil over high heat. Toss in the mushrooms and cook until golden brown on both sides.
- Cook mushrooms until tender, about 3-4 minutes. Remove and set aside in a bowl.
- In the same pan, add 1 tablespoon of oil over medium heat. Add the ginger and cook for about 1 minute, followed by the sliced garlic.
- Toss in the red onion and celery. Stir fry for about 2 minutes.
- Reduce the heat to low and add 1.5 tablespoons of the spicy bean sauce. Mix well.
- Stir in the mushrooms. Season with soy sauce and sugar. Add the green peppers and stir fry for another 2 minutes.
- Serve with rice and enjoy!
Notes
- Adjust the spice level according to the amount of spicy bean sauce and peppers you use.
- The spicy bean sauce can be found in most Asian supermarkets.
- Feel free to use any kind of vegetables that you like! Some of the best ideas include leeks, bell peppers, baby corn, cabbage, spinach, bok choy, carrots, and snow peas.
- You can easily substitute oyster mushrooms with shiitake or king oyster mushrooms.
- If you have leftovers, you can keep them in an airtight container and store them in the fridge for up to 3 to 4 days.