Mushrooms are a nutritious addition to any
vegetarian dish, offering a rich source of protein and fiber. King Oyster
mushrooms, in particular, make an excellent meat substitute due to their firm
texture, which holds up well during cooking. In this dish, we'll pair them with
betel leaves, a fragrant herb with unique health benefits, for a flavorful
twist.
Ingredients:
- 2 king oyster mushrooms, sliced into 1-inch
pieces
- 10 betel leaves, stems removed, sliced into
thin strips
- 1 small white onion, cut into wedges
- 2 garlic cloves, minced
- 1 shallot minced
- 2 tbsp cooking oil
Ingredients
for the Stir-fry Sauce:
- 1/4 cup water
- 1 tsp vegetarian seasoning powder
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1/4 tsp five-spice powder
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 tsp cornstarch
Directions:
1.
Preparing the Mushrooms:
2.
Begin by soaking
the sliced oyster mushrooms in lightly salted water for 5 minutes. Rinse well
with clean water and drain thoroughly.
3.
Prepping the Betel Leaves:
4.
Wash the betel
leaves, remove the stems, and slice the leaves into thin horizontal strips.
5.
Mixing the Stir-fry Sauce:
6.
In a small bowl,
combine all the stir-fry sauce ingredients: water, vegetarian seasoning powder,
soy sauce, sugar, five-spice powder, pepper, salt, and cornstarch. Mix well and
set aside.
7.
Stir-frying the Mushrooms:
8.
Heat a pan over
medium heat and add the cooking oil. Once hot, add the minced garlic, shallot and
sauté until fragrant. Add the drained mushrooms and stir-fry for about 3 minutes, until
they soften and turn white.
9.
Adding the Sauce and Vegetables:
10.
Pour the stir-fry
sauce into the pan and mix well with the mushrooms. Adjust the seasoning to
your taste, if needed. Add the sliced betel leaves and onion wedges, stir
quickly to combine, and then remove the pan from the heat.
11.
Serving:
12.
Transfer the
stir-fried mushrooms and betel leaves to a serving plate. Enjoy with hot
steamed rice.
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