Ingredients:
• 500g homegrown oyster mushrooms, cleaned and sliced
• 2 bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 2 medium carrots, julienned
• 1 zucchini, sliced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce (optional)
• Salt and pepper to taste
• Red pepper flakes (optional, for some heat)
• Fresh cilantro or parsley, chopped (for garnish)
Instructions:
Prepare the Rice:
- Start by cooking your choice of rice (e.g., white rice, brown rice, or jasmine rice) according to the package instructions. Keep it warm until the stir-fry is ready.
Prepare the Vegetables:
- Slice the cleaned oyster mushrooms into thin strips.
- Thinly slice the bell peppers and onion.
- Julienne the carrots, and slice the zucchini. Mince the garlic cloves.
- Heat the Wok or Pan:
- Place a wok or a large skillet over medium-high heat. Add the vegetable oil and allow it to heat up.
Sauté the Garlic:
- Add the minced garlic to the hot oil and stir-fry for about 30 seconds until it becomes fragrant. Be careful not to burn it.
Add the Vegetables:
- Add the sliced bell peppers, onion, carrots, and zucchini to the wok. Stir-fry the vegetables for about 3-4 minutes until they begin to soften.
Add the Oyster Mushrooms:
- Add the sliced oyster mushrooms to the wok with the other vegetables. Continue to stir-fry for an additional 3-4 minutes until the mushrooms are tender and slightly browned.
Season the Stir-Fry:
- Drizzle the soy sauce and oyster sauce (if using) over the vegetables and mushrooms. Toss everything together to evenly coat the ingredients.
- Season with salt, pepper, and red pepper flakes if you desire some heat. Adjust the seasonings to your taste.
Stir-Fry Completion:
- Continue to stir-fry for an additional 2-3 minutes to ensure the flavors meld together, and the vegetables are cooked to your preferred level of crispness or tenderness.
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