Ingredients
Scale
- 1 lb fresh mushrooms of choice, I used a mix of king oyster & shimeji
- Neutral oil for cooking
- 4 cloves garlic minced
- 1 small white onion, small dice
- 1 small red bell pepper, seeded and diced
- 1–2 bird’s eye chiles, adjust depending on desired heat!
- 1 green chili, sliced (I used a banana pepper)
- 1 tbsp soy sauce
- 1 tbsp fish sauce or vegetarian alternative
- 1 tbsp vegetarian oyster sauce
- 1.5 tbsp sugar adjust to taste
- 1 tsp dark soy sauce
- 1 tbsp water
- 1/4 cup packed fresh holy basil or Thai basil leaves
- Steamed rice to serve
Instructions
- Heat a large pan or wok over medium-high heat with some oil. Once hot, add the mushrooms and cook until they start to brown and release moisture, letting them char for flavor.
- Move the mushrooms to the side of the pan, add a bit more oil, and sauté the garlic and onion until fragrant.
- Add the bell pepper and chiles, cooking for an additional 1-2 minutes until slightly tender yet crisp.
- Mix all the sauce ingredients in a small bowl until the sugar has dissolved.
- Pour the sauce over the mushrooms, mixing well, and let it simmer to coat the mushrooms.
- Turn off the heat and toss in the basil leaves, mixing until wilted. Serve hot with rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the number of chiles based on your heat preference.
This dish can be enhanced with a crispy fried egg or chili oil for those who enjoy extra flavor.
Using a mix of mushrooms adds unique flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 9g
- Sodium: 1450mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg