Category: Gluten-Free, Kid-Friendly, Quick & Easy, Sides
Cuisine: Chinese / TW / HK
Cooking Method: Stir Fry
Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
10 Mins
Total Time:
15 Mins
Mushroom scallops cost a fraction of the price, and you can serve yourself as many as you like. You don’t have to place them all far apart and fancy-like. If you want, you can have an entire plate full of them, and eat them with your bare hands.
But, I digress. This is a beautifully simplistic dish, and the star is really the sauce. Check out my recipe on how to make vegan XO sauce, and always keep a small amount handy for zazzing up any dish. Make sure you don’t overcook the mushrooms; they will be sweet and juicy and carry the sauce perfectly.
Ingredients
Adjust Servings
Instructions
- Slice the stem of the king oyster mushroom into 1cm thick "scallops".
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Heat a few drops of oil in a non-stick pan over medium heat and fry the mushrooms. Sprinkle a little curry powder over the mushrooms.
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When the mushrooms are brown on one side, flip them over to brown the other side. If they don't want to stay apart don't worry about it. Mushrooms answer to no man.
- Don't overcook the mushrooms as they will shrink and go completely dry. Just as long as both sides are browned, they can be removed.
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Arrange on your serving plate and spoon a small amount of XO sauce on each mushroom. Top with curly wurly spring onions.
