Side dishes are often forgotten.
They’re like a supporting actor, needed in time, but never get to be in the
spotlight. Think Jared Leto in Dallas Buyers Club.
…wait a minute. He did get a
spotlight. (-__-)
Anyway, this dish I’m about to
show you is a side dish that deserves a spot light. Eaten right after it’s
finished, tasty as f*ck. Eat after refrigeration overnight? EVEN BETTER.
Give a round of applause to the OYSTER SAUCE SHITAKE.
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For 2 servings (as side dish), you will need
100 Grams of Shitake Mushroom. Make sure you clean it with damp
towel, NOT water. NEVER.
2 Tbsp of Oyster Sauce.
1 Tbsp of Rice Vinegar. Regular vinegar would do fine as well
1 Tbsp of Sesame Seed Oil.
1 Garlic. Minced finely
Salt to taste
Pepper to taste
Oil as required
Water as required
=====================================================================
Ready? Here We Go!
Step 1 – Cut your mushrooms into strips. Make it rather thick,
because, *ahem*, ladies like it….OH NEVERMIND THE SEXUAL INNUENDO. Anyway, set
it aside.
Step 2 – Get a non-stick pan, pour the oil and turn the heat up to medium-high. Once smoking, pour
the Garlic in and quickly stir to
avoid scorching it. After about 10 seconds, the Shitake goes in and gets stirred. Add the Salt and quickly stir. This will help draw out moisture. Add a
splash of Water and cover to steam
for 30 seconds
 |
| In case you're wondering, this is Olive Oil i'm using |
 |
| Garlic |
 |
| Shitake goes ga-ga |
 |
| Salt will help to bring out the moisture |
 |
| Splash of h2o |
 |
| oow, i bet it's hot in there |
Step 3 – Turn the heat to medium and add the Oyster Sauce, Vinegar, Sesame Seed Oil and stir to combine. After
30 seconds, add the Pepper and
splash of Water. Cover to steam for
another 30 seconds.
Step 4 – Finished!
Serve this alongside a piping hot
White Rice, hearty Mackerel, and Pickles. Leftovers? Keep it in the fridge, it’ll
keep for 2-3 days just fine.
Cheers
xx
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