Mushroom, mushroom, mushroom. It’s all about mushroom. The texture and beautiful flavour.
Mushrooms with oyster sauce. This is terribly simple to cook, delicious and healthy to eat. Best of all – less than 10 minutes to prepare and cook! You must try this recipe this weekend.
All you need is a variety of mushrooms. I used two of my favourite mushrooms – fresh shiitake and oyster mushrooms, and button mushrooms. One fresh red chili, three cloves garlic, a bit of corn starch mixed in half a cup of chicken stock. Use either chicken stock granule if you don’t have fresh homemade chicken stock reserved in your fridge.
I used my own homemade chicken stock that I cooked on a previous night, called “Drunken Chicken”. If you watched Australia’s MasterChef, Gary Mehigan and George Calombaris‘s chose Alvin’s dish as their favourite dish in last season show – Alvin’s Drunken Chicken recipe. I usually cooked my drunken chicken by “steaming”. So I decided to try “poaching” as suggested by Alvin. I used less chinese cooking wine. No palm sugar since Mirin is a sweet Japanese cooking wine. I plated my drunken chicken with a bowl of fragrant saffron rice and some chinese cabbage leaves blanched in drunken chicken stock, and a dipping soy chili sauce.
I digressed a bit.
Back to my 10 minutes mushroom stir-fry.
Heat a bit of vegetable cooking oil in a hot wok at medium to high heat. Toss in the garlic and chili. Fry until fragrant. Then toss in the mushrooms, and add 2-3 tablespoon oyster sauce. Stir and mix through. Add chicken stock mixed with a bit of starch. Cracked some black peppercorn.
The dish should be ready in under 10 minutes.
Enjoy this simple, beautiful and healthy dish this weekend!