After I went on my 1.5 mile run this morning, I came home wanting to throw together a semi-healthy meal. Disclaimer: I say semi-healthy because my standards of being healthy are extremely low--if there's green on my plate, regardless of how much green there is or if the green is actually even a vegetable, I consider it a win for the day.
This recipe is super easy to make and you can make it all in one pan, so I'm killing two birds with one stone because doing the dishes is my least favorite chore! I eyeball all my measurements for most of the dishes that I make so you don't have to be that accurate with this recipe. I'm will try to do my best to estimate what I use when I'm cooking for procedural purposes, though. Without further ado...
Oyster Mushroom Stir Fry
Served atop a Bed of White Rice and Fresh Kale, Topped with a Sriracha-Drizzled Fried Egg
For this recipe (Yields 2 small servings), you will need:
1/2 cup of rice, prepared separately
1/2 head of the leafy part of kale, chopped into small pieces
1 tbsp canola oil
1 tbsp garlic, minced
1/2 small yellow onion, diced
8-10 oyster mushrooms, sliced in half
1/3 cup oyster sauce, low sodium chicken stock, soy sauce mixture
1 tbsp sesame oil per egg
2 eggs
Garnish with: Sriracha sauce
1. Prepare the rice first, as it takes the longest to prepare in this recipe. Wash the rice, fill the pot with enough water, then change the setting to cook and let your rice cooker do all the work for you.
2. Heat the canola oil on high in your frying pan. I used a wok, but any frying pan should do.
3. Turn the heat down to a medium high. Add the garlic and onion into the pan immediately afterward and cook until fragrant.
4. Add the oyster mushrooms to the pan, stirring to make sure nothing burns.
5. While the mushrooms are cooking through, make your oyster sauce, chicken stock, and soy sauce mixture. I use about equal parts of all three; if anything, just a little heavier on the chicken stock and a lighter hand on the oyster sauce. Mix it well with a fork in the cup that you have prepared it in.
6. Add the sauce mixture to the pan. Turn the heat up and stir, coating all components while waiting for the sauce to reduce completely.
7. When the sauce has been reduced completely, begin plating the dish. Hopefully your rice has finished cooking by then. Cover the bottom of your serving bowl with rice, then add a layer of fresh chopped kale, adding the layer of the mushroom stir fry on top of the kale, emptying the pan.
8. In the same, now-emptied pan, add about 1 tbsp of sesame oil to the pan while turning the stove top to high. I like using the sesame oil because it adds another flavor profile to the dish.
9. When the oil is hot enough that it easily coats the entire area of the bottom of the pan, add one egg to the pan. After adding the egg, turn the heat down to medium or medium-high. In my head, I wanted the egg to be an over easy egg, but I'm notoriously bad at flipping eggs, so that dream didn't come into fruition. If you are a bad egg-flipper like me, don't worry about the egg. When all is said and done, regardless of how it looks, it's still an egg. When the egg white starts to bubble, it is ready to be flipped.
10. Finish cooking your now-flipped egg.
11. When the egg is ready, place it on top of the mushroom stir fry.
12. Drizzle Sriracha sauce over your finished product.
After that, bon appetit! There you have it! My first ever notated recipe.
I've been on a backlog with with blogging lately, but the next couple of restaurant reviews you can look forward to are Eureka Burger in UTC, Crab Catcher in Downtown La Jolla, and Extraordinary Desserts in Downtown San Diego.
I'm going to go soak up the sun now, it's a beautiful and balmy 80 degrees out today. Hope everyone enjoys their respective weekends!
