20-minute Oyster Mushrooms Stir-Fry

Ingrédients

• 10 oz [300g] fresh mushrooms of choice (used Oyster mushrooms)
• 1 celery stalk (chopped)
• 2 stalks green onion (chopped)
• 1 knob thumb size ginger (sliced)
• 3 cloves garlic (sliced)
• 1 red jalapeno (sliced)
• oil for cooking
• salt to taste
• 1 teaspoon lime juice (from 1 lime wedge)
• 1 tablespoon light soy sauce (or tamari)
• 1 tablespoon homemade stirfry sauce (or vegan oyster sauce)
• 1 tablespoon cooking wine or Michiu (optional or sub with water)
• 1 teaspoon sugar
• 1/4 cup [65g] water
• 1 teaspoon cornstarch

Préparation

1. 1

   Clean mushrooms with a damp paper towel or a pastry brush to remove dirt and tear them into smaller pieces

2. 2

   Heat a non-stick pan with 1 tablespoon of oil and sauté ginger until they turn golden brown. Then, continue to sauté garlic until aromatic.

3. 3

   Add in the mushrooms and stir-fry for a minute or two until they're slightly browned or when you can smell the aroma of the mushrooms.

4. 4

   Add in the rest of the vegetables along and with the sauces, swirl in the cornstarch slurry, and remove from heat.

5. 5

   Serve warm with rice.