- Difficulty
- medium
- Serving
- 4
- Time
- 20 mins
This quick and flavourful dish highlights the meaty texture of oyster mushrooms, paired with the sweetness of red and green capsicum and the aromatic punch of garlic. Stir-fried over high heat, this dish delivers a perfect balance of umami and freshness, making it a great side dish or a light main course.
Ingredients:
- 200g oyster mushrooms, torn into bite-sized pieces
- 1/2 red capsicum, sliced into strips
- 1/2 green capsicum, sliced into strips
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce (for colour and depth)
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon Shaoxing wine (optional, for extra aroma)
- 1/2 teaspoon sesame oil
Instructions
-
Prepare the ingredients:
- Tear the oyster mushrooms into strips for better texture.
- Slice the capsicum into thin strips.
- Mince the garlic.
-
Sauté the garlic:
- Heat a wok over medium-high heat and add vegetable oil.
- Add the garlic and stir-fry for 5–10 seconds until fragrant.
-
Cook the mushrooms:
- Add the oyster mushrooms to the wok.
- Stir-fry for 1–2 minutes until they release their moisture and start to brown slightly.
-
Add the capsicum:
- Toss in the red and green capsicum and stir-fry for another 1–2 minutes, keeping them crisp.
-
Season and finish:
- Drizzle in the light soy sauce, dark soy sauce, sugar, white pepper, and Shaoxing wine.
- Stir-fry everything together for 30 seconds to coat evenly.
- Finish with a drizzle of sesame oil before turning off the heat.
-
Serve:
- Plate immediately and enjoy as a side dish or with steamed rice.
Tips:
-
Don’t overcrowd the wok! Cook the mushrooms in a single layer first to allow them to sear properly.
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Want more heat? Add a few slices of fresh chilli or a pinch of chilli flakes.
-
For extra umami, you can add a splash of vegetarian oyster sauce.
This dish is a simple yet elegant stir-fry, packed with texture and natural sweetness. Perfect for a quick and satisfying meal!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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