Stir-frying is an art. Hot woks, high fires, and quick cooking are the main themes. I love wok cooking for its simplicity, quickness, no fuss, and ease.
This is a simple recipe that is the perfect side. The shiitake mushrooms are earthy and the light sauce allows the mushroom flavor to dominate the dish. This side is hearty and perfect for any table adding a nuanced flavour.
I have started going to this massive volume on Thai cooking more frequently. It is packed full of recipes from land and culture that prides itself on its cuisine. This book definitely steps out of the ordinary, a must for any cook who wants everything Thai in their kitchen and on their table. Occasionally, in this book, I do come across a recipe where the ingredient is hard to find, but with over 500 recipes, there is so much more to cook.
For more wonderful recipes from this cookbook, click here.
Ingredients:
4 tablespoons oil
3-4 cloves garlic, minced
1/4 lb fresh shiitake mushrooms
1 1/4 tablespoons oyster sauce
1 teaspoon soy sauce
Salt, to taste
3 scallions, cut into 1-inch lengths
Cut the tough parts of the stems from the shiitake mushrooms, as they are very chewy. Depending on their size, cut the mushrooms into half or quarters.
Heat the oil in a wok on high heat. Add the garlic and sauté for 10 seconds until lightly golden. Add the mushrooms and toss well to coat with the hot oil. Fry for 4-5 minutes until the mushrooms are cooked through and getting soft; you do not want them mushy.
Add the oyster and soy sauces and toss well, coating the mushrooms well. Fry on medium-high heat till the sauce has dried up and glazes the mushrooms.
Remove from the heat, add the scallions, and toss well. Serve immediately; this is not a dish that keeps well.
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