I love garlic. I could give up meat, dairy, and eggs easily, but I don’t think I could ever stop eating garlic. Garlic is also the perfect companion for mushrooms, seafood, and mushrooms that look like seafood, which is what we are playing with here. Mushroom scallops, yay!
By lovingly dissecting king oyster mushrooms, we have three different components to use for various dishes. Tiny little scallops are, I find, a very Chinese thing. The more plebian dried scallops are usually about the same size as these vegan ones and don’t get much bigger when rehydrated. So, our mushroom scallops look just the part.
The sweetness of the garlic and the mushrooms seep into the glass noodles and the whole thing is just yum! Something so easy shouldn’t be so tasty, but hey, we gotta get our good karma back somewhere.
The brown caps of the mushroom are great for a simple stir fry, such as in this Choy Sum with Mushroom dish. The outside ring bits of the mushroom can be used as vegan squid, such as in this Sambal Sotong dish.
Ingredients
Instructions
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Slice the king oyster mushrooms, removing the brown caps and cutting the stem into 6-8mm slices. Using a small sharp knife, cut out interior discs from each slice. We will only be using the little interior discs for this dish. If you can't be bothered doing the whole thing, just use the whole slices.
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Soak the dried chilli in warm water. Mince the garlic.
- Cook the glass noodles in a pot of boiling water. When they are just cooked (al dente), drain, rinse with cold water, and set aside. Using a pair of scissors, cut the glass noodles into shorter segments.
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Heat 2 tbsp of oil in a non-stick pan over medium heat and add the garlic and mushrooms at the same time. Fry for about 1 minute.
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Add the dried chilli and spring onions. Fry for about 2 more minutes.
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Add the glass noodles, the vegan oyster sauce, and the soy sauce. Toss to mix well.
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Serve hot with rice.
