Baby King Oyster Mushroom and Snap Peas Stir Fry Recipe
Made with only a handful of ingredients, this baby king oyster mushroom and snap peas stir fry is a simple but flavorful side dish perfect for any occasion! Super easy to throw together, you'll want to make this veggie side dish with every meal!
Servings 4 servings
Calories 127kcal
Ingredients
- 400 grams baby king oyster mushrooms
- 2 tablespoons olive oil divided
- 200 grams snap peas stem ends and strings removed
- 1 tablespoon minced garlic
- 1½ tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 to 1½ teaspoon chicken bouillon powder
Instructions
- To prep the baby king mushrooms, remove any of the bottom that is rough/hard/has dirt. Slice them 2 to 3 lengthwise (3 if they’re thick).
- Then using the tip of your knife, make some cross-hatch slices on one side of the mushrooms.
- Heat one tablespoon of olive oil over medium heat in a large skillet and add the mushroom slices, cross-hatch cut side down in a single layer. Leave the mushrooms untouched for 3 to 4 minutes or until golden and then flip over to repeat on the other side. Set aside and repeat with the rest of the mushrooms if you could not fit them all in the pan at once.
- Add the rest of the olive oil to the skillet and the snap peas. Saute 2 minutes and then add the garlic and saute for another minute.
- Add the mushrooms back to the skillet and then add the oyster sauce, soy sauce, and chicken bouillon powder.
- Stir fry until everything is coated and serve.
Nutrition
Calories: 127kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 528mg | Potassium: 548mg | Fiber: 4g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 31mg | Calcium: 33mg | Iron: 3mg