King Oyster Mushroom (Pleurotus eryngii)

Ingredients

For the Mushrooms

• 4 large King Oyster mushrooms

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp chili powder (optional, for a bit of heat)

• Salt and pepper to taste

• Juice of 1/2 lime

For the Tacos

• 8 small corn or flour tortillas

• 1 cup shredded red cabbage

• 1/2 cup chopped fresh cilantro

• 1/4 cup diced red onion

• 1 avocado, sliced

• Lime wedges, for serving

Optional Toppings

• Salsa or pico de gallo

• Crumbled queso fresco or vegan cheese

• Sliced jalapeños

• Sour cream or a vegan alternative

Instructions

1. Prepare the Mushrooms

   • Clean the King Oyster mushrooms and slice them into thin, long strips (about 1/4 inch thick).

   • Heat the olive oil in a large skillet over medium-high heat.

   • Add the mushroom strips to the skillet and sauté for about 5-7 minutes, until they start to brown and soften.

2. Season the Mushrooms

   • In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, chili powder (if using), salt, and pepper.

   • Sprinkle the seasoning mixture over the mushrooms and toss to coat evenly.

   • Sauté for another 2-3 minutes, until the mushrooms are well coated and fragrant.

   • Squeeze the juice of 1/2 lime over the mushrooms, stir, and remove from heat.

3. Warm the Tortillas

   • Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and slightly charred.

4. Assemble the Tacos

   • Place a few strips of the seasoned King Oyster mushrooms in the center of each tortilla.

   • Top with shredded red cabbage, chopped cilantro, diced red onion, and avocado slices.

   • Add any additional toppings you like, such as salsa, queso fresco, or sour cream.

5. Serve

   • Serve the tacos immediately with lime wedges on the side for an extra squeeze of freshness.

Ingredients

• 8 oz (225 g) pasta of your choice (spaghetti, fettuccine, or penne work well)

• 3 large King Oyster mushrooms, sliced into thin rounds or strips

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1/2 cup white wine (optional, can substitute with vegetable broth)

• 1 cup heavy cream or a plant-based alternative

• 1/4 cup grated Parmesan cheese or a vegan cheese alternative (plus extra for serving)

• 1 tbsp butter (optional, can use plant-based butter)

• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

• Red pepper flakes (optional, for a bit of heat)

Instructions

1. Cook the Pasta

   • Bring a large pot of salted water to a boil.
   • Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. Prepare the Mushrooms

   • While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
   • Add the sliced King Oyster mushrooms and sauté for about 5-7 minutes until they are golden brown and slightly crispy on the edges.

3. Add the Garlic and Wine

   • Reduce the heat to medium and add the minced garlic to the skillet with the mushrooms. Sauté for about 1 minute until fragrant.
   • Pour in the white wine (or vegetable broth) and let it simmer for 2-3 minutes, reducing slightly.

4. Make the Sauce

   • Stir in the heavy cream, Parmesan cheese, and butter (if using). Mix well until the cheese is melted and the sauce is smooth.
   • Add the fresh thyme leaves and season with salt and pepper to taste.
   • If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

5. Combine and Serve

   • Add the cooked pasta to the skillet, tossing it in the sauce to coat evenly. Let it cook for another 1-2 minutes, allowing the flavors to meld together.
   • Serve the pasta hot, garnished with fresh parsley, extra Parmesan cheese, and a sprinkle of red pepper flakes if you like some heat.

Ingredients

• 1/2 pounds king oyster mushrooms, sliced 1/4 inch thick

• 4 tablespoons cold unsalted butter, diced

• 1/2 cup chicken stock or low-sodium broth

• 1/4 cup extra-virgin olive oil

• Salt

• Freshly ground black pepper

• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Preheat the oven to 425°.

2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer.

3. Dot the mushrooms with the butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.

4. Roast the mushrooms in the center of the oven for about 50 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots.

5. Blot with paper towels and transfer to a plate.

6. Sprinkle the mushrooms with the parsley and serve.

Ingredients

• 6-8 large King Oyster mushrooms

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon chili powder (adjust to taste)

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon salt

• 1/4 cup vegetable broth or water

• 1/2 cup BBQ sauce (use your favorite)

• 1 tablespoon soy sauce (optional, for extra umami)

• 1 tablespoon apple cider vinegar

Instructions

1. Prepare the Mushrooms

   • Clean the King Oyster mushrooms with a damp cloth or paper towel.
   • Slice off the caps and set them aside (they can be used in another dish or as a garnish).
   • Using a fork, shred the mushroom stems lengthwise into thin strips. The texture should resemble pulled pork.

2. Cook the Onions and Garlic

   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped onions and cook until they become translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Season the Mushrooms

   • Add the shredded mushrooms to the skillet.
   • Stir in the smoked paprika, cumin, chili powder, black pepper, and salt.
   • Cook for 5-7 minutes, stirring occasionally, until the mushrooms start to soften and absorb the flavors.

4. Add the Liquid Ingredients

   • Pour in the vegetable broth or water, and soy sauce (if using). Stir well.
   • Cover the skillet and let the mushrooms simmer for about 10 minutes, stirring occasionally.

5. Add the BBQ Sauce

   • Stir in the BBQ sauce and apple cider vinegar.
   • Lower the heat and let the mixture simmer uncovered for another 10-15 minutes until the mushrooms are tender and well-coated with the sauce. If the mixture becomes too dry, add a splash of water or broth.

6. Serve

   • Once the mushrooms are ready, remove them from the heat.
   • Serve your King Oyster Mushroom "Pulled Pork" on buns, in tacos, or as a topping for salads. Garnish with coleslaw, pickles, or your favorite toppings.

Ingredients

• 4 large King Oyster mushrooms, sliced thinly

• 1 tablespoon olive oil or butter

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 medium carrot, diced

• 1 celery stalk, diced

• 4 cups vegetable broth

• 1 cup coconut milk or heavy cream

• 1 tablespoon soy sauce or tamari (optional for extra umami)

• 1 teaspoon thyme (fresh or dried)

• 1 bay leaf

• Salt and pepper to taste

• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Prepare the Vegetables

   • Clean the King Oyster mushrooms with a damp cloth or paper towel.
   • Slice the mushrooms thinly, including the caps and stems.
   • Chop the onion, carrot, and celery.

2. Cook the Vegetables

   • Heat the olive oil or butter in a large pot over medium heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic, diced carrot, and celery. Cook for another 5 minutes until the vegetables begin to soften.

3. Cook the Mushrooms

   • Add the sliced King Oyster mushrooms to the pot.
   • Cook for 5-7 minutes until the mushrooms are tender and have released their moisture.

4. Simmer the Soup

   • Pour in the vegetable broth, stirring to combine.
   • Add the thyme, bay leaf, and soy sauce (if using).
   • Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 minutes, allowing the flavors to meld together.

5. Add Creaminess

   • Stir in the coconut milk or heavy cream.
   • Continue to simmer the soup uncovered for another 5-10 minutes, stirring occasionally, until the soup thickens slightly.
   • Season with salt and pepper to taste.

6. Serve

   • Remove the bay leaf and discard it.
   • Ladle the soup into bowls.
   • Garnish with chopped fresh parsley or chives for a burst of color and flavor.

Ingredients

• 2 King Oyster Mushrooms, sliced thinly

• 3 large eggs

• 1/4 cup grated cheese (cheddar, mozzarella, or your choice)

• 1 small onion, finely chopped

• 1 small bell pepper, chopped (optional)

• 1 clove garlic, minced

• 2 tablespoons olive oil (or butter)

• Salt and pepper to taste

• Fresh herbs for garnish (optional, such as parsley or chives)

Instructions

1. Prepare the Mushrooms:

   • Heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Add the sliced King Oyster Mushrooms and sauté for 3-4 minutes until they start to turn golden brown.
   • Add the chopped onion, bell pepper (if using), and minced garlic. Sauté for another 2-3 minutes until the vegetables are softened.
   • Season with a pinch of salt and pepper, then remove the mixture from the skillet and set it aside.

2. Beat the Eggs:

   • In a bowl, whisk the eggs with a pinch of salt and pepper until well beaten.

3. Cook the Omelette:

   • Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-low heat.
   • Pour in the beaten eggs, tilting the pan to spread them evenly.
   • Let the eggs cook undisturbed for about 1-2 minutes until they start to set around the edges but are still slightly runny in the middle.

4. Add the Filling:

   • Sprinkle the sautéed mushroom mixture evenly over one half of the omelette.
   • Add the grated cheese on top of the mushrooms.

5. Fold and Finish:

   • Gently fold the other half of the omelette over the filling.
   • Cook for another 1-2 minutes until the cheese is melted and the eggs are fully set.

6. Serve:

   • Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve immediately.

Ingredients

• 4 King Oyster Mushrooms

• 2 tablespoons olive oil (or any cooking oil)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika (optional)

• Salt and pepper to taste

• 1/4 cup panko breadcrumbs (optional for extra crunch)

Instructions

1. Prep the Mushrooms:

   • Clean the mushrooms with a damp cloth to remove any dirt.
   • Slice the mushrooms into 1/4-inch thick rounds or strips, depending on your preference.

2. Season the Mushrooms:

   • In a bowl, toss the mushroom slices with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
   • If you want extra crunch, coat the seasoned mushrooms with panko breadcrumbs.

3. Air Fry the Mushrooms:

   • Preheat your air fryer to 375°F (190°C) for about 3 minutes.
   • Place the mushroom slices in a single layer in the air fryer basket. Avoid overcrowding for even cooking.
   • Air fry for 10-12 minutes, flipping halfway through, until the mushrooms are golden brown and crispy.

4. Serve:

   • Remove from the air fryer and let them cool slightly before serving.
   • Enjoy them as a snack, side dish, or add them to salads and sandwiches!

Tips

• For a kick, sprinkle some chili flakes or drizzle a bit of sriracha over the mushrooms before serving.
• Pair with your favorite dipping sauce, like aioli or a tangy yogurt dip.

Ingredients

• 200 g of eryngii mushroom, clean under running water and sliced

• 3 cloves of garlic, peeled and chopped

• 1 tbsp of oyster sauce

• Generous amount of white pepper powder

• 2 tbsp of oil

Instructions

1. Heat oil in the wok. Saute garlic till fragrant.

2. Stir in eryngii mushrooms and saute for 3 minutes.

3. Add oyster sauce and white pepper powder to mix well.

4. Stir-fry till you observe liquid released from the mushroom.

5. Dish out and serve hot with rice.

Ingredients

• 4 large King Oyster Mushrooms tops removed (save those for later) & sliced into about 1" pieces

• 1 tbsp Vegan Margarine

For the maple glaze

• 2 tbsp Low Sodium Soy Sauce

• 3-4 tbsp Maple Syrup (use less or more, to taste)

• 2 tbsp Dijon Mustard

• 1 tbsp Apple Cider Vinegar

• Salt and Pepper to taste

• Red Pepper Flakes OPTIONAL, to taste

• Hot Sauce or Sriracha OPTIONAL, to taste

For serving/garnish

• Wild and Brown Rice Blend

• Broccoli Florets

• Red Pepper Flakes

• Lemon Wedges

• Chopped Parsley

Instructions

1. Prepare rice and broccoli first.

2. Wipe clean if necessary and take off just enough under the top where you see gills. You want just the white stems.

3. Slice into 1" rounds (they will shrink slightly when cooking).

4. Add 1 tbsp of vegan margarine to a non-stick skillet and allow each side of the mushroom to cook for a few minutes, or until golden brown.

5. Serve the mushroom scallops over rice and with a generous helping of broccoli florets. Garnish with lemon wedges, red pepper flakes and chopped fresh parsley. Enjoy!

6. To prepare the glaze:

7. Whisk together the glaze ingredients and add to the pan once the mushrooms have browned. Allow to reduce and thicken.

Ingredients

• 8 tablespoons extra virgin olive oil

• Some extra virgin olive oil for stir-frying

• 4 king oyster mushrooms (145g/5oz), washed and thinly sliced lengthwise

• 8 fresh shiitake mushrooms (170g/6oz), washed and thinly sliced

• 75g (2.6oz) brown beech mushrooms, washed and separated

• 300g (10.6oz) enoki mushrooms, washed and trimmed 1cm at the ends

• 3 garlic cloves minced

• 5cm ginger, peeled and finely grated

• 500g (17.6oz/1.1Ib) gluten-free Pad Thai rice noodles (Chang’s) or any gluten-free rice noodles

• 1 bunch choy sum, washed and cut into 8cm in length

• 1 red capsicum, halved, deseeded and thinly sliced

• 1 yellow capsicum, halved deseeded and thinly sliced

• 3 tablespoons pale or medium-dry sherry

• 1 tablespoon salt or to taste

For the Sauce

• 4 tablespoons blackstrap molasses (Blue Label)

• 4 tablespoons gluten-free Worcestershire sauce (Spring Gully Foods)

• 3 tablespoons sweet chili sauce

• 3 tablespoons pale or medium-dry sherry

• ¼ teaspoon of ground white pepper

Instructions

1. Prepare and mix the sauce ingredients in a small bowl.

2. Heat up the wok with some extra virgin olive oil, stir-fry all the mushrooms on medium to high heat for 3 minutes or until just cooked. Remove mushrooms including juice and set aside. Clean wok with kitchen paper towel.

3. Heat up the wok again with some extra virgin olive oil, stir-fry the capsicums and choy sum for 2 minutes or until they are just cooked on medium to high heat. Remove and set aside. Clean wok with kitchen paper towel.

4. Fill a pot half full of water, bring to a boil and turn off the heat. Add 2 tablespoons extra virgin olive oil and the rice noodles into the wok for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.

5. For stir-frying and combining the dish, heat up the wok with 6 tablespoons of extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Return the rice noodles to the wok. Then add the sauce, toss and mix well.

6. Add in all the cooked mushrooms, capsicums, and choy sum and stir and mix well for another 5 minutes on medium to high heat or until heated through.

Ingredients

• 300 g Pleurotus eryngii mushrooms/king oyster mushrooms (slice)

• 1 tbsp nutritional yeast flakes

• 1 tbsp basil power

• 1 cup roasted cashew nuts (coarsely grind)

• ½ tsp black pepper powder

• 1 tsp salt

• 1 tbsp wheat flour

• 3 tbsp rice flour

Instructions

1. Mix Pleurotus eryngii mushrooms with nutritional yeast flakes, salt, wheat flour, and black pepper powder.

2. Then, combine ground cashew nuts, rice flour and basil powder as a second layer crispy coating.

3. Heat oil over medium heat.

4. Coat Pleurotus eryngii mushrooms with the cashew nut crispy coating above and fry until they are crisp and golden brown.

5. Remove, drain and lay them on a plate.

Lemongrass Dressing

• 2 stalks lemongrass (slice the bulbs and dice)

• ½ lemon (squeeze the juice)

• 2 tbsp nutritional yeast flakes

• 3 tbsp maltose syrup

• 1 tbsp sugar

• 1 tbsp corn starch

• 1 tbsp olive oil

• 1 ½ cup water

Instructions

1. Heat olive oil and lightly fry the lemongrass.

2. Add lemon juice, nutritional yeast flakes, maltose syrup, sugar, corn starch, and water.

3. Bring to a boil, remove, ladle the dressing over the fried Pleurotus eryngii mushrooms and serve.

Ingredients

• 2 (400 grams) large king oyster mushrooms

• 2 tablespoons light soy sauce (or tamari for gluten-free)

• 2 tablespoons Japanese sake

• 2 teaspoons sugar

• 2 tablespoons peanut oil

• 2 tablespoons onion, chopped

• toasted sesame seeds for garnish (optional)

• 2 servings steamed white rice to serve with

Instructions

1. Halve king oyster mushroom lengthwise, then slice into 4mm (slightly more than 1/8 in, double the thickness of a 1-dollar coin) thick slices. Transfer to a big plate.

2. Combine light soy sauce, Japanese sake, and sugar in a small bowl. Mix well.

3. Use a dining spoon to distribute the sauce over the mushrooms. Mix with chopsticks until the mushrooms are evenly covered with the sauce. Marinate for 15 minutes.

4. Add 1 tablespoon peanut oil to a nonstick skillet and heat over medium-high heat until warm. Add 2 teaspoons green onion and stir a few times.

5. Cook mushrooms in batches. Spread them across the skillet without overlapping them. Save the marinating liquid for later use.

6. Let mushrooms grill without stirring them. When the skillet gets hot, turn to medium heat (or low heat if the skillet starts to smoke). When the bottom side turns golden, flip with chopsticks (or tongs) to grill the other side. Keep grilling and flipping, until both sides turn golden brown, with slightly charred edges. The process took me 8 minutes, but your cooking time will vary depending on the type of stove you’re using. Transfer the mushrooms to a plate and set aside.

7. Add the remaining 1 tablespoon of oil and 2 teaspoons of green onion. Continue to cook the remainder of the mushrooms. The cooking process will be shorter this time, since the skillet is quite hot already.

8. Adjust heat between low and medium to cook the mushrooms slowly, with the skillet remaining hot. The mushrooms should be slightly charred and dehydrated without getting burnt. (I cooked two batches with a 24 inch skillet. You might need to cook more (or fewer) batches depending on the amount of mushrooms and the size of your skillet. Be sure to adjust the amount of oil accordingly.

9. When the last batch of mushrooms is cooked, add the previous batch(es) back into the skillet.

10. Pour the marinade over the mushrooms. Keep cooking over medium-low heat until the liquid is absorbed, 2 to 3 minutes.

11. Place the mushrooms onto the steamed rice. Garnish with the remaining 2 teaspoons of green onion and the sesame seeds. Serve warm.

Ingredients

• 2 tablespoons olive oil

• 1 pound oyster mushrooms

• 4 garlic cloves minced

• 4 green onions finely chopped

• Salt and pepper

Instructions

1. Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce the heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms to generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.

2. If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.

3. When mushrooms are completely cooked, add half of the chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.

4. When serving, top each serving with the remaining chopped green onions.

Ingredients

• 3 pieces fresh eryngii mushrooms, cut into bite-sized pieces

• 1 egg white, slightly beaten

• Adequate plain flour for tossing

• Batter

• 80 g plain flour

• 50 g rice flour

• 1 tbsp custard powder

• 1 tbsp cornflour

• ½ tsp baking powder

• ½ tsp pepper

• 1 tbsp corn oil

• 200 ml water

• Dipping sauce – mixed

• 3 bird’s eye chilies, finely chopped and seeds removed

• 1 ripe mango flesh blended into a paste

• 1 tbsp fish sauce

• 2 tbsp chili sauce

• 2-2½ tbsp soft brown sugar or to taste

• 1½ tbsp lemon juice

• 1 tbsp thick coconut milk

Instructions

1. Combine all batter ingredients (except water and oil) well in a mixing bowl. Pour in water and stir well with a hand whisk then mix in oil.

2. Coat mushroom pieces with egg white then with some plain flour. Lastly, put mushrooms into the batter.

3. Remove each piece of mushroom from the batter and deep-fry in hot oil until golden brown and crispy. Drain on several pieces of kitchen paper.

4. Combine sauce ingredients in a saucepan and bring to a low simmering boil. To serve sprinkle some toasted black sesame seeds over the crispy mushrooms. Serve with the dipping sauce.

Ingredients

• 3 salted egg yolks

• 200 g eryngii

• 1 egg, lightly beaten

• 2 tbsp butter

• 1 tbsp sesame oil

• 2 stalks curry leaves

• 3 bird’s eye chilies, chopped

Batter (A) – combined

• 70 g potato starch

• 30 g cornflour

• ½ tsp baking powder

• ½ tsp pepper

Seasoning (B)

• 1-2 tbsp castor sugar

• ½ tsp pepper

• ½ tsp chicken stock powder

• ¼ tsp ground black pepper

Instructions

1. Steam salted egg yolks over medium heat for 10-15 minutes till cooked. Remove and mash with a fork into a fine paste.

2. Cut mushrooms into medium-sized chunks. Coat the mushroom pieces in the beaten egg, then dip each piece in the combined batter ingredients and deep-fry in hot oil over medium-high heat till crispy and golden.

3. Heat 2 tablespoons butter and sesame oil in a clean wok. Add bird’s eye chilies and curry leaves. Fry till fragrant then stir in mashed salted egg yolks. Keep stirring till bubbles appear.

4. Add pre-fried mushrooms followed by seasoning to mix. Toss and fry briskly to combine. Once done, dish out and sprinkle with some chopped red chili.

Ingredients

• 4 pieces eryngii

• 1 tbsp chopped garlic

• 1 tbsp chopped sweet mustard (sweet choy poe)

• 1 tsp ginger slices

• 1 tbsp diced red capsicum

• 1 tbsp diced green capsicum

Seasoning

• 1 tsp sesame oil

• 1/8 tsp pepper

• ½ tsp chicken stock powder

• 3 tbsp water

Instructions

1. Wash eryngii mushrooms well. Cut into slices on the slant.

2. Heat adequate oil in a wok and deep-fry garlic till golden and crispy. Dish out and set aside. Add the choy poe to the remaining hot oil and deep-fry till crispy. Dish out and set aside.

3. Heat a saucepan till hot; add 1 tablespoon oil. Add mushrooms; stir-fry over high heat till just done. Add ginger, both capsicums and stir in seasoning to mix.

4. Toss and fry briskly, then add the pre-fried garlic and choy poe. Mix till well combined. Dish out and serve immediately.

Ingredients

• 200 g Eringyii mushroom

• 1 bell pepper, diced

• 1 tomato, diced

• 1/2 bulb garlic, chopped finely

• 1 onion, roughly chopped

• 1 tsp pink Himalayan salt

• 2 tbsp cooking oil

Sauce

• 1 tsp Marmite

• 4 tbsp date syrup

• 1 tbsp brown sugar

• 1/2 tsp rice vinegar

• 1 tbsp arrowroot flour

• 1/3 cup water

Instructions

1. Mix all sauce ingredients together. Set aside.

2. Warm up cooking oil in a wok and fry garlic and onion for 7-8 mins or until they start to brown.

3. Add mushrooms, diced vegetables, and salt. Stir-fry for 2-3 mins, until the mushrooms start to soften and give out moisture.

4. Pour in sauce mix and continue to stir-fry for about a minute until the sauce thickens.

5. Serve immediately with rice.