John Myers
Oyster Mushroom Vegetables in Coconut Sauce
The perfect oyster mushroom vegetables in coconut sauce recipe with a picture and simple step-by-step instructions.
- 1 size Onion
- 1 Red chilli pepper
- 200 g Oyster mushrooms
- 2 Carrots
- 3 Spring onions fresh
- 150 g Baby spinach
- 200 ml Coconut milk
- 50 ml Vegetable broth
- 3 El Lemon juice
- Freshly ground lemon pepper
- Sesame oil
- Cut the carrots into thin slices. Core and finely chop the chilli. Cut the onion into fine cubes. Cut the spring onion into rings. Halve the oyster mushrooms if necessary.
- Heat the sesame oil in a wok. Fry the carrots, onions, chilli, mushrooms and spring onions while stirring over high heat. Deglaze with coconut milk and stock. Let simmer for about 5 minutes. Add the spinach and simmer for another 2 minutes. Season to taste with lemon juice and pepper.
- Serve with rice.
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