Ingredients for Pan-Fried Pleurotus Eryngii: Pleurotus Eryngii 4 pieces, Olive oil 10g, Black pepper a pinch, Oyster sauce 1/2 teaspoon, Cornstarch 1/8 teaspoon, Water 20ml, Butter 15g.
Method: Step 1: Soak the Pleurotus Eryngii for 15 minutes, then gently squeeze out excess water. Cut them lengthwise into 2mm thick slices and lightly score a cross-hatch pattern on one side.
Step 2: Add olive oil and butter to a non-stick pan, arrange the Pleurotus Eryngii slices, and wait for water to release. Cook over high heat to evaporate the water, then pan-fry the mushrooms until they are golden brown.
Step 3: Sprinkle black pepper over the mushrooms when flipping them.
Step 4: Add minced garlic and stir-fry.
Step 5: Add chili flakes (optional).
Step 6: Pour in the sauce made from oyster sauce, water, and cornstarch, stirring as you add it, until the sauce thickens and coats the mushrooms.
Step 7: Final product.
Step 8: Final product.
Cooking tips for Pan-Fried Pleurotus Eryngii: Minced garlic should not be added too early, as it may burn. There are tricks to making delicious dishes, and each of my recipes has its own little secret. Search for ‘home-cooked dishes’ to directly view my recipes!
