Good Morning!
Windy day here atm but I have a good news, YAY!
I mentioned yesterday that the BC government changed the starting school date from January 4th to January 10th, right. Well, I learned my line of work is considered essential, so am allowed to send in the boys to school. Psyched!!!!
I was really stressed thinking about it, until my boss said, hey, our line of work is essential, I am sending my kids to school. Then she gave me a link where yep, we are listed as essential workers. Woo-hoo!
Emailed the school regarding it, and yes, the boys can go to school indeed 🤩🤩🤩🤩 So relieved!
Anyhoo! A simple yet nice stir fry to share now 😊
400 g oyster mushrooms
3 king oyster mushrooms
2 tbsp grapeseed oil
1 tbsp minced garlic
1/2 bag of julienned carrots
2 bunches of flat parsley and/or coriander leaves
12 spring onions
1/4 c Beef liquid concentrate or to taste
1-2 tsp Sesame oil or to taste
1-2 tsp Shichimi or to taste
Steps in the vid 😊
Shichimi Stir Fry King Oyster Mushrooms
Ingredients
- 400 g oyster mushrooms
- 3 king oyster mushrooms
- 2 tbsp grapeseed oil
- 1 tbsp minced garlic
- 1/2 bag of julienned carrots
- 2 bunches of flat parsley and/or coriander leaves
- 12 spring onions
- 1/4 c Beef liquid concentrate or to taste
- 1-2 tsp Sesame oil or to taste
- 1-2 tsp Shichimi or to taste
Instructions
- Rinse and tear/slice the mushrooms
- On electric wok, pour the oil and add minced garlic, julienned carrots, sliced green onions, sliced coriander leaves/flat parsley, as well as the mushrooms, beef liquid concentrate, sesame oil
- Turn on the electric wok and start stir frying
- Cook until carrots and mushrooms tender
- Add sichimi to taste
- Serve immediately
