Taiwanese Three-Cup King Oyster Mushrooms

Ingredients

• 350 g king oyster mushrooms, sliced into coins
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 5 garlic cloves, lightly crushed
• 15 g fresh ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp rice wine or dry sherry
• 1 tbsp brown sugar
• 80 ml water
• 1 small red chile, sliced
• 25 g Thai basil leaves
• 2 cups cooked jasmine rice

Steps

1. Slice the mushroom stems into thick coins and score the cut sides lightly so they absorb the sauce.
2. Heat sesame oil and neutral oil in a lidded skillet over medium-high heat and brown the mushrooms for 5 minutes.
3. Add garlic, ginger, and chile and stir for 1 minute until fragrant without burning the garlic.
4. Add soy sauce, rice wine, brown sugar, and water; cover and simmer for 6 minutes.
5. Uncover and simmer until the sauce is syrupy and clings to the mushrooms, about 3 minutes more.
6. Turn off the heat, fold in basil until wilted, and serve with jasmine rice.

Allergen note: Contains soy, sesame, and wheat if using standard soy sauce.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.