COMPLIMENTARY RECIPE
Oyster mushrooms are so versatile. They are named for their caps, which can fan out to 25 cm and are the shape of an oyster. These mushrooms have a sweet anise aroma and are wonderfully textured. If you want to keep this dish vegetarian, simply use soy or tamari sauce instead of oyster sauce.
SERVES 4-6, as part of a shared meal
INGREDIENTS
1 tablespoon vegetable oil
2 garlic cloves, thinly sliced
200 g green beans, trimmed and cut into 5 cm lengths
100 g oyster mushrooms, torn in half
2 teaspoons light soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
1 teaspoon sesame oil
½ teaspoon freshly ground white pepper
coriander sprigs, to garnish
METHOD
Heat a large frying pan or wok over high heat. Add the vegetable oil and fry the garlic for 5–10 seconds, or until fragrant.
Add the beans and stir-fry for 2 minutes, then add the mushrooms, soy sauce, oyster sauce, sugar, sesame oil and pepper. Toss for a further minute.
Transfer to a plate, garnish with coriander and serve.