This healthy vegetarian dish is a play of textures given the soft mushrooms combined with the crunchy vegetables.
Total Cooking Time 25 minutes
3 tablespoons cooking oil
1 tablespoon onions, chopped
1 tablespoon garlic, chopped
3/4 cup or 50 grams abalone mushrooms, sliced
1/3 cup or 100 grams enoki mushrooms
1 can button mushrooms, sliced in half
3/4 cup carrots, sliced into strips
1 1/2 cups kutchay flower
1 3/4 cups or 75 grams bean sprouts (togue)
2 tablespoons oyster sauce
2 tablespoons gin
1 tablespoon light soy sauce
salt, pepper, and sugar to taste
2 tablespoons sesame oil
1 Heat oil. Stir-fry onions and garlic briefly in oil, then toss in the mushrooms. Cook for a while.
(For a step-by-step guide, click here: How to Stir-fry)
2 Add the vegetables and stir-fry for 2 minutes. Add the seasonings and sesame oil. Mix well and transfer to a plate. Serve immediately.
Photography by David Hanson | Food Preparation by Katherine Sion of Heny Sison Cooking School | Styling by Sharlene Tan
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