There are three factors that make this king oyster mushroom stir-fry recipe worth trying. First, there are only 8 required components. Second, it has a fantastic flavor. Thirdly, it’s perfectly suitable for vegans.
It’s not specifically designed to be vegan or vegetarian. It’s a tasty and filling meal. This stir-fry is perfect as a main meal or side for anyone, not just those following a plant-based diet.
The strong white stems of king oyster mushrooms are edible, and their little brown caps give them another name: king trumpet mushrooms. You may buy them in Asian markets and well-stocked supermarkets; their flavor is particularly meaty.
It’s worth noting that these mushrooms are not to be confused with the common oyster mushroom (thinner stems, wide oyster-shaped caps, and white gills).
This meal is perfect as an introduction to king oyster mushrooms.
Those with a low tolerance for heat should look away now. Substitute thinly sliced sweet bell peppers for the long hot peppers for a milder dish.
- 450g of king oyster mushrooms
- 8 cloves of sliced garlic
- 6 slices of ginger
- 5 long hot red and/or green peppers, de-seeded and sliced diagonally
- 5 tablespoons of vegetable oil
- 1 tablespoon of spicy bean sauce
- 1 tablespoon of light soy sauce
- 1/2 teaspoon of sugar
- To prepare, halve each oyster mushroom lengthwise. Put the cut side down of each mushroom and make a longitudinal cut with a knife. Create deep slices without cutting all the way through the mushroom.
- Cut across the longitudinal cuts at an angle, being careful not to cut all the way through. Half-inch portions can be removed from the mushroom by slicing through it every third time.
- Put four tablespoons of oil into a wok and heat it up to high heat. Warm the oil in a skillet and fry the mushrooms briefly until they are golden brown on one side. Make sure to flip it over and cook the other side until it reaches a deep golden brown hue.
- The mushrooms need to be cooked until they are soft, so keep cooking them. Get rid of the fungi in the oil.
- Turn the stove down to low medium. To the wok, add an extra tablespoon of oil. Put in the ginger and let it simmer for a minute. Add the garlic after 30 seconds and keep cooking. Add the hot bean sauce and heat for another 30 seconds, stirring constantly.
- Put the fungi back into the skillet and sprinkle in the sugar, light soy sauce, and half a teaspoon.
- Add the peppers to the wok for the final 2 minutes of stir-frying.