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Oyster mushroom and kale fry

Oyster mushrooms are meaty and earthy, perfect for vegan and vegetarian meals.This oyster mushroom and kale fry is ready in just 15 minutes. You can serve it with rice, noodles or on a piece of toast too - alternatively serve it as a side dish.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 150 g oyster mushroom
  • 2 cloves of garlic minced
  • ½ tsp chilli flakes
  • 2 cups of chopped curly kale
  • Juice of 1 lemon
  • 1 Tbsp Kikkoman soy sauce
  • Dash of toasted sesame oil
  • 1 Tbsp sesame seeds optional

Method
 

  1. Tear the mushrooms into chunks.
  2. Heat the oil in a wok or frying pan. Cook the garlic for a few seconds then add the mushrooms. Stir-fry for 3-5 minutes until softened then add the lemon juice and chilli flakes.
  3. Let it bubble for a few seconds then add the rinsed kale. Add the soy sauce, put a lid on, turn down the heat and sauté for a couple of minutes.
  4. When the kale leaves have wilted, stir in the sesame oil and seeds.
  5. Serve warm.