Sautéed Peas and Trumpet Mushroom
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 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
Instructions
  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.
Notes
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Recipe by Spice the Plate at https://www.spicetheplate.com/veggie/sauteed-carrots-peas-and-trumpet-mushrooms/