Easiest Way to Cook Tasty Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame

Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame. See great recipes for Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame too! See great recipes for Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame too! Great recipe for Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame.

Me and my friends came here so I could eat my first Japanese curry in Japan. They had a menue for vegetarian that is also vegan. See great recipes for Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame too! You can have Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame

1. It's 1/2 kg. of Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom.
2. You need 2 tbsp of White Soy Sauce.
3. You need 3 tbsp of Palm Sugar.
4. It's 1 tbsp of Water.
5. You need 1 tbsp of Roasted White Sesame.
6. Prepare 2 cup of Vegetable Oil for frying.
7. Prepare 3 pcs. of Kaffir Lime Leaf (finely julienne).

Remove pan from heat, and sprinkle with sesame oil, green onions, and cilantro. To make Oyster Mushroom "Calamari": Combine rice flour, corn flour, white and black sesame seeds, chili powder and salt in mixing bowl. Pour soymilk in separate mixing bowl. See more ideas about Oyster mushroom recipe, Recipes, Mushroom recipes.

Vegetarian Sweeten Phoenix Mushroom/ Indian Oyster/ Oyster Mushroom with Sesame step by step

1. Wash mushroom and shred it into strips.
2. Sun dry about 3 hours or let it dry 80%..
3. Deep fry in hot oil until golden color and crispy. Let it cool and set aside..
4. Cook white soy sauce, palm sugar and water. Bring to boil and sauce reduction will be little thick..
5. Pour crispy mushroom into sauce and stir well..
6. Sprinkle with roasted white sesame and stir well..
7. Place it on plate and decorate with finely kaffir lime leaf julienne..
8. Tip : Keep when it is cool in seal box but no kaffir lime leaf in order to preserve it longer. Taste is sweet, salty and flavor of kaffir lime leaf. Match to steamed sticky rice..
9. .

Drizzle mixture over eggplant and mushrooms, turning to coat. Sprinkle with green onions and sesame seeds. Place dried mushrooms in small heat-proof bowl and cover with boiling water. Meanwhile, in large skillet, heat oil over medium heat. Add garlic and fresh mushrooms and cook, stirring often, until mushrooms are tender.