Mushroom Rice 和风蘑菇拌饭
- Cooked rice for two
350g of assorted mushrooms (enoki, shittake, brown button mushrooms etc), diced
1 tablespoons sugar
5 cloves garlic, diced
5 tablespoons light soy sauce
5 tablespoons mirin
5 tablespoons Chinese rice wine
Salt & pepper, to taste
- Heat up butter in a wok. Put in chopped garlic when the butter is half melted. Stir-fry the garlic until fragrant.
- Add in assorted mushrooms and sugar, saute until the mushrooms are fully coated with butter. Add in seasonings, cook until the gravy has thickened.
- Stir in chopped coriander, turn off heat. Add in cooked rice, stir until combined with mushrooms, serve.