Hello Foodie Fam!
My contribution for today is all plant-based dish made especially with oyster mushrooms and teriyaki sauce. I was able to get the mushroom from my favorite turkish convenient store and I thought of cooking this today because of Lent to have a meatless Friday. I have added whatever vegetables I have in store and use the peanut oil for that asian twist. I also got fresh Okra from the Indian store and I added them here. During Lent, Catholics practice fasting though not that strict ... and since the Lent season starts with the Ash Wednesday, most people make Friday of each week a meatless cooking day until the last Friday before Easter. And so without further ado, below is how I made this dish.
Teriyaki Oyster Mushroom
[Serves 4]
Ingredients
800 grams fresh Oyster mushroom, cut into small bite pieces
garlic, crushed
1 medium red onion
100 grams soya sprouts
1/2 each red and yellow bell pepper, cut into strips
6 okra, cut into bite pieces
1 tomato, quartered
soy sauce
teriyaki sauce
peanut oil
salt
black ground pepper
Preparations:
For the Oyster Mushrooms
1... Blanch the cut pieces for about 5 minutes to get rid of any bacteria lurking in the mushrooms. Remove from the casserole, transfer in a bowl and marinade with 2 tablespoons soy sauce for 5 minutes.
2... In a hot pan with enough peanut oil, stir-fry the mushrooms , stir until the pieces become brown in color. Set aside for later use.
For the Veggies
3 ... In another pan, heat 2 tablespoons of peanut oil, fry the garlic first followed by the onions, stir-fry til the onions become soft.
4... Add the rest of vegetables, sauteé , sprinkle with 2 tablespoons teriyaki sauce, mix to coat all vegetables. Add 1/2 cup water, lower heat, cook until all are soft . Add a bit more water if necessary.
5... Add the soya sprouts, mix well, then spice with salt and pepper according to taste preference.
6... Transfer to a bowl and serve hot with either cooked rice or bread.
Hope you would try this. Happy Cooking!
Keep on Hiving ... see you around!
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