Mushroom Rice 和风蘑菇拌饭

    Cooked rice for two
    350g of assorted mushrooms (enoki, shittake, brown button mushrooms etc), diced
    20g butter
    1 tablespoons sugar
    5 cloves garlic, diced
    Coriander, chopped

    5 tablespoons light soy sauce
    5 tablespoons mirin
    5 tablespoons Chinese rice wine
    Salt & pepper, to taste
  1. Heat up butter in a wok. Put in chopped garlic when the butter is half melted. Stir-fry the garlic until fragrant.
  2. Add in assorted mushrooms and sugar, saute until the mushrooms are fully coated with butter. Add in seasonings, cook until the gravy has thickened.
  3. Stir in chopped coriander, turn off heat. Add in cooked rice, stir until combined with mushrooms, serve.


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