Sautéed Peas and Trumpet Mushroom
Prep time
Cook time
Total time
Serves: 2
  • 1 cup diced trumpet or king oyster mushroom
  • 1 cup frozen peas and carrots, defrost
  • 1 teaspoon minced ginger
  • a handful of toasted pine nuts (optional)
  • 3 tablespoons oil
  • For seasoning:
  • 1 tablespoon soy sauce
  • half a tablespoon oyster sauce
  • ¼ teaspoon sugar
  • 1 teaspoon potato starch
  • 1 tablespoon water
  1. Bring a small pot of water to boil, carefully add in the mushroom, peas and carrots, boil for 2-3 minutes, drain well and set aside.
  2. Whisk soy sauce, oyster sauce, sugar, potato starch and water in a container and set aside.
  3. Heat oil in a pan over medium heat, stir in the ginger and cook for 1-2 minutes or until fragrant.
  4. Add mushroom, peas and carrots back into the pan, sauté for 1-2 minutes or heated through.
  5. Pour in the seasoning sauce, stir to mix well and cook for another 1-2 minutes.
  6. Sprinkle with some toasted pine nuts to serve.
[su_button url="" target="blank" style="ghost" background="#985e6d" color="#313131" size="4" wide="no" center="yes" radius="round" icon="" icon_color="#FFFFFF" text_shadow="none" desc="" onclick="" rel="nofollow" title="" id="" class=""]Shop Asian Ingredients[/su_button][su_spacer size="12" class=""]
Recipe by Spice the Plate at