Mushroom Stir Fry

🔥 Prep

• Clean 200 g button mushrooms, remove stems, slice into ¼‑inch thick pieces.
• Peel and mince 2 cloves of garlic.
• Rinse 1 tbsp green onion, slice thinly on the bias.
• Measure out 1 tbsp soy sauce, 1 tbsp oil, and 0.5 tsp sesame oil into a small bowl.

🔥 Cook

• 1. Heat the 1 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the minced garlic and stir‑fry for 15 seconds until fragrant, being careful not to burn.
• 3. Add the sliced mushrooms in a single layer, spreading them out.
• 4. Stir‑fry the mushrooms for 3‑4 minutes on medium-high heat until they start to brown and release moisture.
• 5. Drizzle in the 1 tbsp soy sauce and 0.5 tsp sesame oil, tossing to coat.
• 6. Continue cooking for another 2 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are glossy and tender.
• 7. Add the sliced green onion and stir‑fry for 30 seconds just to wilt.
• 8. Remove from heat and transfer to a serving dish.

🔥 Serve

• Garnish with an extra sprinkle of sliced green onion if desired.
• Serve hot as a side dish alongside steamed jasmine rice or noodles.
• Pair with a light soy‑ginger dipping sauce for added flavor.