Oyster Mushrooms with peas and corn

Name: Oyster Mushrooms with peas and corn
Total time: 600 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 300 Grams Oyster Mushrooms; 1/2 Cup Peas; 1/2 Cup Sweet Corn Kernels; 1 Tablespoon Olive Oil; 3 Tablespoons sauce Pad Thai; 1 Tablespoon Fish sauce; 1 Teaspoon soya sauce Light; 1 Bunch Coriander Leaves; 2 Teaspoons Garlic paste; to taste Salt

Pritha Chakrabarty @cook_7803836

New Delhi, India

It's almost a non-recipe...something I whipped up when I found there was a lot of oyster mushrooms in the fridge waiting to get rotten, and I was too lazy too chop vegetables to to make a proper dish out of it. So I chose simple ingredients and randomly added sauces and spices until it satisfied my tastebuds. I've mostly used Oriental seasonings, which means you can have this dish with fried rice, noodles or even with bread!

Pritha Chakrabarty @cook_7803836

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Ingredients

10 mins

2-serving

300 GramsOyster Mushrooms
1/2 CupPeas
1/2 CupSweet Corn Kernels
1 TablespoonOlive Oil
3 Tablespoonssauce Pad Thai
1 TablespoonFish sauce
1 Teaspoonsoya sauce Light
1 BunchCoriander Leaves
2 TeaspoonsGarlic paste
to tasteSalt

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Steps

10 mins

1

Heat some water and wash the mushrooms in that water first. This helps eliminate the possible germs that can be found in it.
2

Heat the oil and add garlic. I have used paste, you can also use freshly chopped garlic.
3

Add the mushrooms and cook on medium to high heat till they shrink, release water and become soft.
4

Add the peas and corn. I used fresh peas and frozen corn. In case you're using fresh sweet corn make sure you boil them at first and cook for 2 more minutes.
5

Add the Pad Thai sauce, fish soy soya sauce and salt and keep stirring in high heat for 2-3 minutes till the gravy reaches the consistency that you want. Don't add water if you can help it, because the mushroom already will release a lot of water.
6

Sprinkle fresh coriander leaves and serve with fried/steamed rice or noodles.