Mushroom Stirfry with Oyster Sauce

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AmountIngredientPreparation
3/4 pound shitake mushrooms sliced thinly
1/2 pound cloud ear mushrooms diced
3 teaspoons fresh ginger finely diced
3 teaspoons fresh garlic finely diced
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar may substitute sherry
5-6 green onions sliced thinly
1 tablespoon sesame oil
3 tablespoons soy sauce
1/2 teaspoon white pepper add less if you are not fond of spice

1. Heat the sesame oil in a large wok until very hot. If you like it spicy, throw in a few dried chilies and some sliced ginger and fry those for a few minutes, then remove before the next step, leaving fragrant oil.

2. Add the shitake mushrooms to the oil and fry until translucent at the edges, 5-10 minutes

3. Add the cloud ear mushrooms and fry for another 5 minutes.

4. Add the oyster sauce, soy sauce, rice wine vinegar, the ginger and garlic, and the white pepper to the mixture and stir for 3-4 minutes.

5. Add the green onions and fry for an addition 2 minutes, then turn off heat and serve with rice.

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