Tada!!! Dinner this evening. Perfect.1 cup sliced fresh shitake mushrooms (1 pack from SM was 65php. It had 7 pieces and I only used 3)
1 cup sliced fresh oyster mushrooms (1 pack was 30php and I used half of it)
1 small can of button mushrooms (Less than 30php. I wanted to use fresh white mushrooms but it was expensive. There was portabello also but it was 200++ per pack. Maybe next time when I'm rich and famous)
3 cloves garlic, sliced into thin strips
1 small white onion, sliced thinly
1 tbsp fresh ginger, sliced into thin strips (about the same amount as the onion/garlic)
1 tbsp vegetarian oyster sauce
1 tbsp sweet soy sauce
1 tbsp dark soy sauce
1 tsp brown sugar
Salt and pepper
Dash of dried chili flakes
1/2 tsp chili in oil
A handful of chopped fresh cilantro/coriander
1/2 tsp sesame oil
1 tbsp water
4 small squares of hard tofu (tokwa here in the Philippines), sliced into strips, fried until golden brown and set aside.
Saute garlic, onion and ginger in some oil over high heat. Add the 3 mushrooms. Saute until they "sweat"... add the water and turn off the heat. Add the rest of the ingredients except the tofu. I didn't really just dump everything in... I added it one at a time and tasting to know what's missing.
So the actual method was, I added the vegetarian oyster sauce, dark soy sauce and sweet soy sauce. Tasted it. Still missing something.
Added salt and pepper. Still missing something.
Added the chili flakes. Still missing something.
Added sugar. Almost but not quite right.
Added chopped cilantro... almost... but still needs more... so I added more.
Thought it needed a little bit more chili so I added the chili in oil.
Now it's perfect.
In a plate, make a bed of steamed bokchoy then add the fried tofu strips on top and pour over the mushroom sauce. Serve with steamed red rice and enjoy with a glass of your favorite drink.
Cheers.
