A rich and savory dish with the natural sweetness of mushrooms and a spicy kick of black pepper, perfect to eat with steamed rice.
Ingredients:
-
Queen Mushrooms: 300g
-
Minced shallots and garlic
-
Chili peppers, whole crushed black peppercorns, or ground black pepper
-
Seasonings: Soy sauce, fish sauce (vegetarian/regular), sugar, cooking oil, bouillon powder.
Instructions:
-
Prep: Trim the mushroom roots, wash gently with diluted saltwater, and drain well. Halve or cut into thirds if they are large.
-
Make the sauce: Mix 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 tablespoon of bouillon powder, black pepper, and a splash of water. Stir until dissolved.
-
Aromatics: Heat cooking oil in a clay pot (or a small pan), and sauté the minced shallots and garlic until fragrant.
-
Braise: Add the mushrooms and stir-fry for about 2 minutes until lightly browned. Pour the sauce mixture in and reduce the heat to low.
-
Finish: Simmer until the sauce thickens and evenly coats the mushrooms. Garnish with sliced chilies and extra black pepper, then turn off the heat.
