Sauteed Oyster Mushroom with Garlic
Yield Serves 3
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoons toasted sesame oil
- 1 tablespoon teaspoon sriracha
- 1.2 pound oyster mushrooms
- 4 ounces noodles
- 1 tablespoon sesame oil
- 1 cup carrots coarsely shredded
- 6 green onions cut into 1 in pieces
- 4 baby bok choy stems trimmed
- 2 teaspoons toasted sesame seeds for garnish
Recipe notes
Noodles: use Guanmiao noodles made from wheat flour, but most types of noodles will work, including rice noodles.
Mushrooms: oyster can be substituted with shiitake or chestnut mushrooms.
Storage: refrigerate leftover in an airtight container for up to 3 days.
Make the sauce: in a medium bowl, mix the soy sauce, rice vinegar, maple syrup, tasted sesame oil and sriracha.
Cut the mushrooms: use the tip of a sharp knife to cut the oyster mushrooms from the firm central stem. Discard the firm stem.
Cook the noodles: according to the direction on the packet until al dente.
Cook the mushrooms: meanwhile, heat the oil over medium-high heat in a large non-stick skillet or wok. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Transfer to a plate.
Cook the vegetables: add the carrots, and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender. Add the bok choy and cook for about one more minute, or until the leaves are just wilted.
Combine the ingredients: add the cooked noodles, and sauce to the skillet and mix to combine. Fold in the mushrooms and heat until warmed through.
- This dish is a healthy alternative to takeout. The meaty mushrooms, combined with a delicious, slightly sweet, and spicy sauce, will leave you wanting more.
- Oyster mushrooms are ideal meat substitute in vegan dishes. They are slightly chewy in texture, and easily absorb the flavors from sauces and marinades. All the parts of a mushroom is edible, including the caps, gills and stems.