A great entrée for Asian night.
I came across this recipe cooking in an Asian restaurant. It is spicy, but not too hot. Serve with soy and sesame oil dipping sauce, a great company for flavour, and to help reduce some spiciness.
Not too hot, but just the right amount of spiciness.
Use Korean gochujang paste to give it authentic and correct flavour. Using your regular or favourite chilli sauce won't give it the right flavour or sweetness.
Recipe
Makes 2 serves
Ingredients
150 Grams Oyster Mushrooms 1 Shallot (Spring Onion, Scallion) 2 Garlic Cloves Diced 3 Tablespoons Korean Gochujang Paste 1 Tablespoon Chilli Flakes 2 Tablespoons Sugar
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Sesame Seeds
1 Pinch Black Cracked Pepper
Directions
Roughly dice your garlic.
In a bowl, add all your ingredients.
Give it a good mix. Marinade the mix in the fridge for two hours.
Use some spray oil or a small amount of oil in a pan and heat it on high heat.
Once the oil is hot, add the mushroom mixture and toss until the mushrooms are sauteed.
once the sauce is reduced and the mushrooms are cooked, it's ready to serve.
Add the mushrooms in a bowl. Serve with some soy and sesame oil dipping sauce. Enjoy!
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