Vegan Spicy King Oyster Mushroom Stir-Fry

There are three factors that make this king oyster mushroom stir-fry recipe worth trying. First, there are only 8 required components. Second, it has a fantastic flavor. Thirdly, it’s perfectly suitable for vegans.

It’s not specifically designed to be vegan or vegetarian. It’s a tasty and filling meal. This stir-fry is perfect as a main meal or side for anyone, not just those following a plant-based diet.

The strong white stems of king oyster mushrooms are edible, and their little brown caps give them another name: king trumpet mushrooms. You may buy them in Asian markets and well-stocked supermarkets; their flavor is particularly meaty.

It’s worth noting that these mushrooms are not to be confused with the common oyster mushroom (thinner stems, wide oyster-shaped caps, and white gills).

This meal is perfect as an introduction to king oyster mushrooms.

Those with a low tolerance for heat should look away now. Substitute thinly sliced sweet bell peppers for the long hot peppers for a milder dish.

INGREDIENTS:

• 450g of king oyster mushrooms
• 8 cloves of sliced garlic
• 6 slices of ginger
• 5 long hot red and/or green peppers, de-seeded and sliced diagonally
• 5 tablespoons of vegetable oil
• 1 tablespoon of spicy bean sauce
• 1 tablespoon of light soy sauce
• 1/2 teaspoon of sugar

INSTRUCTIONS:

1. To prepare, halve each oyster mushroom lengthwise. Put the cut side down of each mushroom and make a longitudinal cut with a knife. Create deep slices without cutting all the way through the mushroom.
2. Cut across the longitudinal cuts at an angle, being careful not to cut all the way through. Half-inch portions can be removed from the mushroom by slicing through it every third time.
3. Put four tablespoons of oil into a wok and heat it up to high heat. Warm the oil in a skillet and fry the mushrooms briefly until they are golden brown on one side. Make sure to flip it over and cook the other side until it reaches a deep golden brown hue.
4. The mushrooms need to be cooked until they are soft, so keep cooking them. Get rid of the fungi in the oil.
5. Turn the stove down to low medium. To the wok, add an extra tablespoon of oil. Put in the ginger and let it simmer for a minute. Add the garlic after 30 seconds and keep cooking. Add the hot bean sauce and heat for another 30 seconds, stirring constantly.
6. Put the fungi back into the skillet and sprinkle in the sugar, light soy sauce, and half a teaspoon.
7. Add the peppers to the wok for the final 2 minutes of stir-frying.
8. Serve!