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๐—ฆ๐˜„๐—ฒ๐—ฒ๐˜, ๐—ฆ๐—ฝ๐—ถ๐—ฐ๐˜† & ๐—–๐—ฟ๐—ถ๐˜€๐—ฝ๐˜† ๐—š๐—ผ๐—ฐ๐—ต๐˜‚๐—ท๐—ฎ๐—ป๐—ด ๐—ข๐˜†๐˜€๐˜๐—ฒ๐—ฟ ๐— ๐˜‚๐˜€๐—ต๐—ฟ๐—ผ๐—ผ๐—บ๐˜€

Ingredients

๐‘ญ๐’๐’“ ๐’•๐’‰๐’† ๐‘ด๐’–๐’”๐’‰๐’“๐’๐’๐’Ž๐’”

  • 1 packet majestic mushrooms Kenya oyster mushrooms

  • 1 tbsp ginger & garlic paste

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp red chilli flakes

  • 2 tbsp tempura/corn flour


๐‘ญ๐’๐’“ ๐’•๐’‰๐’† ๐‘บ๐’‚๐’–๐’„๐’†

  • 2 tbsp sesame oil

  • 2 tbsp gochujang sauce


Method

  1. Coat all your oyster mushrooms with the ingredients

  2. Heat oil in a deep wok, once the oil is hot, fry your coated mushrooms until crispy brown, remove and set aside.

  3. Heat another wok, with sesame oil and gochujang paste, toss your mushrooms in the sauce and garnish with spring onions.


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