This stir-fried eringi mushroom (杏鮑菇/King Trumpet Mushroom) dish is really a quick and easy vegan dish. I always used the combination of sesame oil and ginger in meat dishes but it goes very well with mushroom too. Personally, I prefer to stir-fry or saute mushroom first before adding in other ingredients or liquid. That way, the whole dish will be bursting with aroma of mushroom.
This is one of the recipes featured in Y3K Recipes Issue No. 63, along with Coleslaw, Koren-style spicy wing, and garlic-butter squid and mushroom.
2 large Eringi Mushroom, sliced
5-6 slices Ginger
1 tbsp sesame oil
1 tsp oyster sauce (use vegetarian type for vegan)
1 tsp light soy sauce
1 tbsp shaoxing wine or red rice wine
Sugar to taste
- Heat pan, add in sesame oil and ginger. Stir-fry ginger with low heat until all edges start to turn brown.
- Add in mushroom, cook with medium heat till mushroom turned soft and browned slightly.
- Add in seasonings, stir to mix and cook for few seconds. Turn the heat off.