Pink Oysters Asian inspired stir fry Recipe

Just to make you aware, this recipe is in party size, so unless you have 10 people to feed I would strongly recommend to make smaller portion 🙃😉.

What to prepare?

2 table spoon sezame seeds

5 table spoons toasted sezame oil

2 cloves of garlic

1 onion

250g of chestnut mushroom

220g pink oysters

400g rice pasta

Vegan vegetable bullion pot

4 big peppers

200g asparagus tips

1/2 tea spoon salt

2 tea spoon garlic powder

5 table spoons of soy sauce

1/4 tea spoon of dried chilli

Sprinkle of chilli cayenne

Put rice pasta aside in bowl and put vegetable pot on top. Leave for now.

Take a quite big pot, put on low heat on the hob. Add oil and sesame seeds to the pot and wait until golden.

While sesame seeds are getting gold tan, chop garlic and onion.

Cut all chestnut mushrooms in four pieces and add to pot, sprinkle a bit salt.

Add pink Oysters chopped in strips. TIP: pink oysters could be very chewy, especially stem. Make sure stem is chopped very well or put this in your compost. I don’t like to waste food so I just chopped it well.

Boil 1.5 litre of water and add to prepared earlier pasta. Cover it to make sure pasta will soak in bullion.

Change heat from low to medium, add chopped bell peppers and asparagus. Add all spices. Drain pasta from bullion, add to pot with veggies and add some of the bullion to the dish. Turn off the heat after 5-10 minutes, stir occasionally to make sure food does not stick to the bottom of the pot.

Enjoy your food with friends and family!

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