Eten & drinken

Sesame Broccoli & Oyster Mushrooms with Crispy Onions

Ingredients

3 tablespoons neutral oil (such as peanut, grapeseed, or avocado oil)
1 small red onion, halved and thinly sliced
Pinch of salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sriracha
1 tablespoon honey
1 teaspoon toasted sesame oil
2 cups thinly sliced oyster mushrooms
3 cups cut broccoli florets
1 tablespoon toasted sesame seeds

Melinda's favourite knife: Classic 8" Chef’s Knife in Velvet Oyster

Directions

Line a large plate with a layer of paper towels. Set aside.

Heat the neutral oil in a large skillet over medium-high heat. Add the thinly sliced onion in a single layer and cook, stirring frequently, until golden-brown, 2 to 4 minutes. Turn off the heat. Using a slotted spoon, carefully lift the onions from the oil and transfer them to the prepared plate — reserve the skillet and any remaining oil. Sprinkle the onions with salt and set aside (they’ll crisp up as they cool).

Whisk the soy sauce, rice vinegar, sriracha, honey, toasted sesame oil, and a pinch of salt in a small bowl. Set aside.

Reheat the reserved skillet and oil over medium-high heat. Add the thinly sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms have released most of their liquid and are beginning to brown, 4 to 6 minutes.

Add the cut broccoli florets and ¼ cup water to the skillet with the mushrooms. Cook, stirring occasionally, until the water has evaporated and the broccoli is bright green and crisp-tender, about 5 minutes longer.

Pour the reserved soy sauce mixture into the skillet. Continue to cook, stirring occasionally, until the sauce is slightly thickened and coats the vegetables, 2 to 3 minutes. Transfer the oyster mushrooms and broccoli to a serving bowl. Top with the toasted sesame seeds and scatter with the reserved crispy onions.