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Smoky Stir Fry Oyster Mushrooms with Black Fungus


There are days when I do not feel like eating meat and a simple stir fry dish like this would be just as fulfilling.


Full of Wok Hei (that quintessential smoky aroma in Chinese stir fry dishes) will add another dimension and depth to this simple dish and all you need is a couple of ingredients and big fire.

Ingredients

  • 200g Oyster Mushrooms

  • 100g Black Fungus

Seasoning

  • 1.5 Tbsp Vegetarian Oyster Sauce

  • 1.5 tsp Light Soy Sauce

  • 1 tsp Sugar

  • A tiny pinch of Sea Salt (optional)

  • A dash of White Pepper Powder

Method

  1. Cut the oyster mushrooms into thin slices.

  2. Soak the black fungus in lukewarm water for about 30 minutes till hydrated and soft. Trim off the stem and cut into bite size (about the same size as the oyster mushrooms).

  3. Mix all the ingredients for seasoning in a bowl except for the sea salt and white pepper powder.

  4. Heat up a wok over the highest heat on your stove till very hot.

  5. Add in 2 Tbsp cooking oil, add in the oyster mushrooms slices and give it a couple stirs.

  6. Next, add in the black fungus and stir well.

  7. Pour in the sauce, stir well to ensure the ingredients are well coated with the sauce.

  8. Add in the sea salt now if you prefer it to be saltier together with the white pepper powder.

  9. Give it a few more stir and serve hot with rice.

Author's Notes:

  1. You have to work fast as you are stir frying over very high heat and you do not want the ingredients to burn but still to have that smoky aroma.

  2. Cut your mushrooms thin; about 1/8" so that the mushrooms get cooked quickly.

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