Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame

Name: Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 kg. Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom; 2 tbsp White Soy Sauce; 3 tbsp Palm Sugar; 1 tbsp Water; 1 tbsp Roasted White Sesame; 2 cup Vegetable Oil for frying; 3 pcs. Kaffir Lime Leaf (finely julienne)

Simply Maiky @cook_8203404

Thailand

In season of mushroom and sun shine so bright then it's good time to preserve it.

Simply Maiky @cook_8203404

Thailand

In season of mushroom and sun shine so bright then it's good time to preserve it.

Saved

Ingredients

4 servings

1/2 kg.Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom
2 tbspWhite Soy Sauce
3 tbspPalm Sugar
1 tbspWater
1 tbspRoasted White Sesame
2 cupVegetable Oil for frying
3 pcs.Kaffir Lime Leaf (finely julienne)

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Steps

1

Wash mushroom and shred it into strips
2

Sun dry about 3 hours or let it dry 80%.
3

Deep fry in hot oil until golden color and crispy. Let it cool and set aside.
4

Cook white soy sauce, palm sugar and water. Bring to boil and sauce reduction will be little thick.
5

Pour crispy mushroom into sauce and stir well.
6

Sprinkle with roasted white sesame and stir well.
7

Place it on plate and decorate with finely kaffir lime leaf julienne.
8

Tip : Keep when it is cool in seal box but no kaffir lime leaf in order to preserve it longer. Taste is sweet, salty and flavor of kaffir lime leaf. Match to steamed sticky rice.
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