- apx 250g mushrooms - button, portobello, shiitake, etc - cut into 1cm think slices
- apx 200g of vegetable or protein of your choice - I like fried tofu (tofu agadshi style) or stir fired green beans (the latter works well with the optional wakame)
- 3 tbsp rice wine (e.g. shaoxing wine. optional, I guess regular white wine will also work)
- apx 1 tbsp ginger cut into needles
- dry or fresh chili, to taste
- 1.5 tbsp mushroom sauce (sometimes labelled vegetarian oyster flavored sauce. Regular oyster sauce can also be used in a pinch) (can be substituted with a large dried shiitake, re-hydrated and minced + 1 tsp sugar)
- 2 tbsp soy sauce
- 1 flat tsp dark brown sugar (or any sugar)
- 2-3 tsp rice vinegar
- a bit of MSG if you like using it
- some water as needed
- salt to taste
- black pepper
- Thinly sliced spring onion or a couple tbsp of dry wakame seaweed, re-hydrated
- Cooked Japanese/Chinese rice for serving
- If adding a vegetable/protein that requires stir frying, cook it first and set aside.
- Stir fry the mushrooms over high heat until browned, but still juicy (if using rehydrated dried shiitake instead of mushroom sauce, add them as well).
- Add the cooked vegetable/protein.
- Add the rice wine and cook until it no longer smells alcoholic.
- Add chili, ginger, soy sauce, mushroom sauce, sugar, vinegar, MSG. Remove form the heat.
- Add some water if needed, along with salt to taste, black pepper and spring onions/wakame.
- Serve with rice.
