When I was a kid growing up in a small village surrounded by the countryside, raining season meant several things. It meant the mango fell from the trees during storm, puddles of fresh rainwater on the street, beads of raindrops on the branches and leaves, warm noodle soup at home, and of course— mushroom picking season.
Wild mushroom picking is fun, but it can be very dangerous as well. You have to know what kind of mushroom you are looking at, and that they are edible or not. I haven’t been to mushroom picking in years. I missed it a lot. I remember the smell of wet mud and the sense of excitement when we found the spot where there were lots of mushrooms came up from the ground.
Here is one dish that reminded me so much about my childhood— a simple stir fried mushroom with ginger and garlic. It takes less than 10 minutes to prepare, and it’s oh so yummy with some hot rice.
Stir Fried Mushroom with Ginger and Garlic
Ingredients: (2 servings)
500 gm fresh oyster mushroom- clean and cut off the ending parts of the stems.
1 tsp minced garlic
2 tbsp minced ginger
1 fresh red chili- sliced
1 tbsp soy sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/2 tsp ground white pepper
1 tbsp oil
1. Heat some oil in the pan over medium- high heat. When the oil is hot, add garlic, ginger and sliced red chili. Stir fry until fragrant.
2. Add mushroom, soy sauce, light soy sauce, sugar and ground white pepper. Stir fry for 3-5 minutes or until the mushrooms are cooked and nicely soft.
3. Check the seasoning and serve hot with some cooked rice.
The mushrooms are soft and succulent. The sauce is has a bold ginger flavor. It is so good with rice.