Stir fried oyster mushrooms
I find the texture and taste of oyster mushrooms best when used in Chinese or Thai cuisine. This quick and easy recipe will be for you when you have very little time in hand. By quick boiling the mushroom beforehand, it can lock the water so the mushroom won't get soggy during stir-frying. This also ensures that the mushroom is easier to cook later, resulting in firm and juicy textures.
360 grams (13 ounces) oyster mushroom (though ends moved and torn to bite size)
1 tbsp vegetable oil
2 cloves garlic, chopped
½ tsp sugar
¼ tsp salt
2 tsp light soy sauce
1 tbsp sesame oil (optional)
Heat a pot of water to boiling point, add mushroom and heat for 20 seconds. Immediately remove mushroom by a colander and drain (you don't need to dry the mushroom).
Heat a non-sticky pan on medium high heat till hot, for about 1 minute. Add vegetable oil and heat for about 1 minute. Add garlic, stir till fragrant, in about 30 seconds. Add mushroom, give it a stir, then spread sugar on top. Keep stirring the mushroom for about a minute and half, till the edge turns slightly golden. Sprinkle salt and pour in soy sauce, quickly stir for another minute, till soy sauce is absorbed evenly. Stop heat and place mushroom into a plate. Drizzle the sesame oil, stir for 20 seconds and serve.