Sesame King Oyster Mushrooms

Prep Time: 5 Mins

Cook Time: 5 Mins

Total Time: 10 mins

Serves: 2-4

I was always a veggie lover, but as a kid, there was only one vegetable I wouldn’t touch – mushrooms. Something about the slippery texture reminded me of slime. What got me into mushrooms was king oyster mushrooms; they have a meatier and firmer texture, and with such great flavour, I see why vegans eat them as bacon. Now tossed in this sesame sauce, these are the best mushrooms I have ever had.

Ingredients

Sauce

1 tablespoon oyster sauce

1 tablespoon Chinese sesame paste

1 teaspoon soy sauce

1 teaspoon pale rice vinegar

1 tablespoon sugar

1 tablespoon Shaoxing wine

10-12 (330g) king oyster mushrooms, shredded lengthwise into strips

1 tablespoon vegetable oil

2 garlic cloves, minced

½ teaspoon ground cumin

2 teaspoons toasted sesame seeds

salt

thinly sliced green onions or cilantro for garnish

Directions

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1. Combine the oyster sauce, sesame paste, soy sauce, rice vinegar, sugar and Shaoxing wine in a small bowl and set aside.

2. Bring a pot of water to boil and blanch the mushroom strips for 2 minutes. Once drained and cooled, squeeze out excess water.

3. Heat a seasoned wok or frying pan over medium-high heat. Add the vegetable oil, add the garlic and cook for 30 seconds or so. Add the mushrooms and cook for another minute or two. Stir in the cumin, sesame seeds and sauce, mix well and then remove from the heat. Serve with the green onions or cilantro as garnish.

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (3 total):

  Calories: 156  

  Carbohydrates: 13g

  Protein: 5g

  Fat: 9g

  Saturated Fat: 1g

  Fiber: 3g

  Sugar: 6g