oyster mushroomsshiitake, enoki, or chanterelle mushrooms may be substituted; tear into bite-sized pieces~1 lbest.
scallionstrim ends and cut diagonally into half-inch pieces3
garlic clovessliced thinly4
cooking oilgenerous amount~3 tbspest.
oyster sauceuse vegan oyster sauce for vegan version1½ tbsp
soy sauce2 tsp
dark soy sauce1 tsp
Steps
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1
Trim off the stem ends of the oyster mushrooms. Brush away visible dirt with a silicone brush. If clean, proceed; otherwise rinse briefly under water. Keep the caps together and tear into bite-sized pieces.
2
Trim the scallion ends and slice diagonally into half-inch pieces. Peel and slice the garlic thinly.
3
Heat a generous amount of oil in a wok with the scallions and garlic slices. Stir over medium-low heat until fragrant and golden brown.
4
Add the oyster sauce, soy sauce, and dark soy sauce. Keep stirring over medium-low heat until the seasoning condenses into a sauce.
5
Add the mushroom pieces and stir over medium-low heat for a few minutes until cooked through. Serve immediately.
PrimedTableBETA
