2 packets x 125g white and brown shimeji mushrooms (1 packet each) (discard the bottom and separate by hands)
½ onion (sliced)
1 tbsp chopped garlic
1-inch young ginger (shredded)
1 stalk spring onion (chopped)
2 tbsp cooking oil
1 tbsp vegetarian oyster sauce
¼ tsp ground white pepper
¼ tsp salt
1 tsp toasted white sesame seeds
- Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the onion, garlic and young ginger until fragrant.
- Add in shimeji mushrooms and seasonings, constantly stirring until the mushrooms turn soft.
- Add in chopped spring onion, stir to combine.
- Dish out to a serving platter, garnish with toasted white sesame seeds. Serve.