Summary

Ingredients

• 250 g mushrooms, fresh small ones such as mushrooms, shiitake
• 3 tablespoon vegetable oil

For the sauce:

• 1 teaspoon sugar
• 0.5 teaspoon ½ salt
• 4 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine (alternatively sherry)
• 1 tablespoon sesame oil
• Salad

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Instructions

1. Mix the sauce ingredients together. Wash and clean the mushrooms and remove the stems.
2. Add 3 tablespoons of oil to the wok and stir-fry the mushrooms over high heat for 3-5 minutes until they are cooked through. Add the sauce and simmer on a low heat for about 1 minute, stirring constantly. Remove the mushrooms with a slotted spoon. Reduce the sauce a little over high heat so that it has a slightly syrupy consistency. Add the mushrooms again, cover with the sauce and serve.
3. Variation: You can also serve the mushrooms on lettuce leaves. To do this, stir 5 leaves of romaine lettuce or Chinese cabbage in a little vegetable oil and a pinch of salt until they are no longer raw. Place the lettuce leaves on a serving platter and arrange the mushrooms on top.