Bitter Melon Stir-Fry with King Oyster Mushrooms

Watch how to make it here

King oyster mushrooms, also known as king trumpet mushrooms, have a dense, chewy texture. Pairing it with bitter melon brings out the rich umami flavor. The textures of these are also wildly different, making them fun to eat.

Notes:

  1. Store leftovers in the fridge for up to 3 days.

Prep Time

15 min

cooking time

10 min

Servings

2

total time

25 min

Difficulty

Ingredients

1
*For the bitter melon*
2
1 bitter melon
3
1 tbsp salt
4
2 garlic cloves, sliced
5
1 tsp soy sauce
6
1 tsp sugar
7
1 tsp vegan oyster sauce
8
1 tsp chili oil
9
1 tbsp water
10
*For the mushrooms*
11
4 oz king oyster mushrooms, sliced
12
1 tbsp neutral oil
13
1 tbsp soy sauce
14

Cooking Instructions

1
1
To prepare the bitter melon, cut the ends off and then in half lengthwise. Use a spoon to scoop out the seeds and white pith. Cut into thin 1/4 inch slices. Transfer the bitter melon to a bowl and season with 1 tbsp salt to reduce the bitterness. Allow it to rest for 15 minutes, then rinse out the salt and drain any remaining water before cooking.
2
2
To prepare the mushrooms, cut in half lengthwise, then cut crosswise into 1/4 inch slices.
3
3
Combine the sauce ingredients in a bowl: soy sauce, sugar, vegan oyster sauce, chili oil, and water.
4
4
Heat up oil in a pan. Add the mushrooms and soy sauce. Cook for about 5-7 minutes until golden. Set aside.
5
5
In the same pan, add the bitter melon. Cook for a minute and add the sauce. After a few minutes, add the cooked mushrooms. Mix everything together and serve immediately!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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