Recipes
Oyster Mushroom Salad with Black Rice Vinegar
Oyster Mushroom Salad with Black Rice Vinegar
Recipe Details
Oyster mushroom is low in fat, cholesterol and calories so the recipe is relatively healthy. With the crisp honey peas and carrots as well as the sour black rice vinegar, this cold dish is appetizing.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Clean and slice the oyster mushroom
Step 2
Peel the strings off the honey peas
Step 3
Slice the carrot and cut the red bell pepper in pieces
Step 4
In a bowl, whisk together the black vinegar, sesame oil, sweet soy sauce, sugar, salt and black pepper
Step 5
Bring a pot of water to boil. Slightly blanch the honey peas and carrot
Step 6
In a pan, add some oil and sear the oyster mushroom and red bell pepper until golden brown. Set aside
Step 7
Add the honey peas, carrot and the sauce. Toss well
Step 8
Refrigerate for 30 minutes and ready to serve
Ingredients
General Ingredients
Oyster mushroom is low in fat, cholesterol and calories so the recipe is relatively healthy. With the crisp honey peas and carrots as well as the sour black rice vinegar, this cold dish is appetizing.
Step by Step Instructions
Step 1
Clean and slice the oyster mushroom
Step 2
Peel the strings off the honey peas
Step 3
Slice the carrot and cut the red bell pepper in pieces
Step 4
In a bowl, whisk together the black vinegar, sesame oil, sweet soy sauce, sugar, salt and black pepper
Step 5
Bring a pot of water to boil. Slightly blanch the honey peas and carrot
Step 6
In a pan, add some oil and sear the oyster mushroom and red bell pepper until golden brown. Set aside
Step 7
Add the honey peas, carrot and the sauce. Toss well
Step 8
Refrigerate for 30 minutes and ready to serve