Hello friends! It’s been quite some time since my last post. It was back in 2019, I believe. Eek. But hear me out. A lot has happened in the last year or two… we made the move from Northern Ireland to Australia (during Coronavirus nonetheless) and then proceeded to have a baby! It’s been a whirlwind, and as a result, this blog just came to a screeching halt.
But, I’m back at it and ready to dive straight back into the kitchen with some newfound energy. You can expect to see some changes to the website over the next few months – so I hope you’ll stick around to see what I have in store.
In the meantime, I wanted to share with you one of my new recipes. This one is undoubtedly one that I plan to return to again and again. It’s easy to make, but tastes fab! Trust me, you’ll want to bookmark this one and file it under ‘Midweek Meals’ for those days you just don’t feel like being in the kitchen for hours.
If you give it a go, make sure you let me know how you get on in the comments below! Or maybe join us over on Facebook or Instagram – I’d love to see you there.
Like this recipe? Try these next…
Shiitake Mushrooms with Tofu & Asian Greens
Spicy Noodle Salad with Ginger Tofu
Szechuan Tofu with Bok Choy
Sticky Soy Oyster Mushrooms
Ingredients
- 4 King Oyster Mushrooms halved
- 1 tbsp Fresh Ginger minced
- 1/4 cup Soy Sauce
- 2 tbsp Agave Nectar or sub maple syrup
- 1 tbsp Rice Wine Vinegar
- 1 tsp Dried Red Chilli Flakes
- 1 tbsp Sesame Oil for cooking
Instructions
- Mix together minced ginger, soy sauce, agave nectar, rice wine vinegar and dried red chilli flakes in a jar. Set aside.
- Score your halved king oyster mushrooms diagonally to make a crosshatch pattern.
- Add the sesame oil to a pan over high heat. Once hot, place your oyster mushrooms face down – be careful as they may spit a little bit.
- Cook face down for about 4-5 minutes or until they are a nice golden colour then flip them over and cook for a further couple of minutes.
- Flip the mushrooms back over to the flat side and pour in your soy marinade. Allow to cook for 4-5 minutes or until the soy glaze has turned a stick consistency (you'll notice the glaze caramelising and the bubbles will slow down).
- Turn off the heat and turn your mushrooms over and make sure both sides are evenly covered in the glaze.
- Serve up with some white rice, your chosen greens, then add a sprinkle of chopped spring onions and sesame seeds!
