Oyster Mushroom Stew
Prep Time:15 - 20 mins | Cooking Time: 45 - 50 mins
Ingredients
| Coconut Oil | 2 tbsp |
| Cloves / Lavang | 2 |
| Cinnamon / Dalchini | 2 inch |
| Large Bay Leaf | 1 |
| Black Peppercorns | 4 - 6 |
| Cardamom / Elaichi | 1 - 2 pods |
| Curry Leaves | 2 Springs |
| Ginger (juliennes) | 2 inch |
| French Beans Diced (10 - 15 French beans) | 100 gms |
| Carrot Chopped (1 - 2 medium carrots) | 50 gms |
| Peas (Matar) | 50 gms |
| Green Chilies (Slit) | 4 |
| Salt | As per your taste |
| Coconut Milk (Thin) | 2 Cups |
| Coconut Milk (Thick) | 1 Cups |
| Sun - dried oyster mushrooms | 200 gms |
Method
Step-1: Rinse the sun-dried oyster mushrooms under cold water to remove debris. Once cleaned, place them in a bowl. Add boiling water and let the mushrooms soak for 15-20 to bloom.
Step-2: Heat 2 tbsp of oil and fry chopped garlic until they start to brown. Add the mushrooms, salt them and fry them till they’re tender.
Step-3: In another pan, heat 2 tbsp of oil and fry garlic, oregano and chilli flakes. Add sliced bell peppers, broccoli and baby corn; keep stirring on medium heat.
Step-4: Add salt, a dash of soy sauce and lemon juice and keep stirring for 30-60 seconds
Step-5: Add the fried mushrooms to the wok and keep stirring till the soy sauce is absorbed evenly.
Final Step: Finish off with a pinch of peri-peri powder for a spicy kick.
Enjoy your healthy, tasty stir fry!