Mushroom Rice Bowl

Ingredients

• Button mushrooms - 10
• Spring onion - Small piece (forearm length)
• Minced garlic - 2 Tablespoons
• Water - 1.5 cups
• Soy Sauce - 2 Tablespoons
• Oyster Sauce - 1 Tablespoon
• Sugar - 1 teaspoon
• Black pepper - few shakes
• Sesame oil - 1 Tablespoon
• Salt - few shakes (to taste)
• Corn starch (or potato starch - 2 Tablespoons)
• Water - 2 Tablespoons

Instructions

1. 1

   Thoroughly wash mushrooms and cut them in half. Cut spring onion into finger-length pieces.

2. 2

   Place a large frying pan on medium heat. Put cooking oil (~3T) into the pan. Once the oil is hot, place in the minced garlic (2T).

3. 3

   Once the garlic starts to sizzle, place in the mushrooms. Stir the mushrooms around for 1 minute (careful not to burn the minced garlic).

4. 4

   Once most of the oil in the frying pan has evaporated, place in the water (1.5 cups).

5. 5

   Raise the heat to a medium-high. Then place in the soy sauce (2T), sugar (1t), oyster sauce (1T) and black pepper (few shakes).

6. 6

   Once the sauce comes to boil, lower the heat back to a medium. Then let it simmer away for 4-5 minutes.

7. 7

   In the meanwhile, make the thickener: Mix cornstarch (2T) with water (2T).

8. 8

   Place in about 1/2 of the corn starch mixture to thicken the sauce (Place in more if you need).

9. 9

   Throw in the spring onion pieces. Turn off heat.

10. 10

    Add sesame oil (1T). Add a few shakes of salt to taste.

11. 11

    Serve with rice. Bon Appetit!