Soy Sauce Glazed Mushrooms with Refreshing Salad

  • Difficulty: Ultra Basic
  • 15 minutes
  • 2 servings
Soy Sauce Glazed Mushrooms with Refreshing Salad

Sauteed mushrooms are a versatile side that goes well with a steak or fish fillet. But if you glaze them with soy sauce and add some garlic, you can transform the dish into a main course. Serve it with a tangy fresh veggie salad to complete the meal perfectly!

Ingredients

2 celery sticks
1 cucumber
2 radishes
½ teaspoon sea salt
7 ounces of champignon mushrooms
3 tablespoons of vegetable oil
pepper
2 star anise
¼ cup soy sauce
2 garlic cloves
½ teaspoon cornstarch
1 tablespoon olive oil
1 tablespoon fish sauce
1 teaspoon white wine vinegar
chili flakes
0.5 ounce peanuts, roasted

Steps

  1. Fill a medium bowl with cold water.
  2. Use a peeler and cut thin slices of celery and cucumber. Add the slices to the cold water.
  3. Slice the radishes and add them in the same bowl.
  4. Add the sea salt and mix. Set aside about 10 minutes.
  5. Heat the vegetable oil in a skillet and throw in the mushrooms.
  6. Add some salt and pepper and stir-fry them.
  7. When the mushrooms are turning light-brown, add the star anises and soy sauce. Mix and simmer.
  8. Crush the garlic and add it to the skillet.
  9. In a small bowl, mix the cornstarch with 1/4 cup (65 ml) of water. Add the cornstarch mixture to the skillet and mix uninterrupted until the sauce thickens.
  10. When the mushrooms are cooked, remove the vegetables from brine and put them in a bowl. Add the olive oil, fish sauce, white wine vinegar, grind some salt with chili flakes, and fresh pepper.
  11. Add the roasted peanuts and toss.
  12. Serve the mushrooms with boiled rice and veggie salad.

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