Large shitake Mushrooms – 6, sliced thick
Shimeiji Mushroom – 1 pack, end, chopped
White button Mushroom – 1 pack, sliced thick
Oyster sauce – 1 1/2 tblsp
Oil – 1 tblsp
1. Heat oil in a wok and saute the mushrooms till it’s slightly brown.
2. Remove into a dish and keep aside.
3. Using the same wok, add in the oyster sauce.
4. When the oyster sauce starts to cook and thicken, add the mushroom and coat well.
5. Serve on a bed of rice.
Note: in step 3, do not clean the wok after transferring the mushrooms.