Oyster Mushroom and Vegetables Stirfry

Oyster Mushroom and Vegetables Stir Fry. Mushroom is not that common in Pinoy cooking compared to the Chinese, Japanese or the Koreans. Once in a while you can find local varieties at wet markets when in season especially in the province for the reason that they are harvested in the wild. I still remember when my grandfather would come home with a basketful of mushroom gathered from the woods. Those local varieties, I don't really remember or know what type, my grandmother would cook it adobo style or dinengdeng mixed with other vegetables are really tasty. Just thinking about it surely brings back old memories. I am sure a lot of you would experience the same and maybe could share it, write some feedback and help me identify what are the varieties of our local mushrooms. Those fresh mushroom sold at supermarket are the cultured variety that are grown in farms, dried and canned mushroom that are normally exported from countries where they are abundant. Fresh mushroom are prominently located along side organic vegetables in supermarkets, oh well I couldn’t resist this time I bought 1/2 kilo I was thinking of stir frying it with other vegetables. Here is the recipe.

Ingredients:

1/2 k oyster mushroom
250 g. shrimp, shelled
1 stalk celery, separate leaves, stem sliced thinly
1 large size red bell pepper, cut into wedges
12 pcs. young corn, cut diagonally
1 medium size carrot, sliced thinly
1 medium size sayote, sliced thinly
150 g. sitsaro, stringed
1/2 head garlic, chopped
1 small size onion, chopped
2 tbsp. cornstarch
salt and pepper
cooking oil

Cooking procedure:

In a wok, sauté garlic and onion, add shrimp, stir cook for 3-5 minutes or until shrimps are cooked. Add 2-3 c. of broth bring to a boil, add young corn and simmer for 2-3 minutes. Add in sayote, carrots and celery stalks and stir cook for 2-3 minutes. Add in mushroom, sitsaro, bell pepper and celery leaves stir cook for 2-3 minutes or until vegetables are just cooked. Season with salt and pepper to taste. Thicken sauce with 2 tbsp. of cornstarch diluted in 1/4 c of water, cook for another minute or until sauce thickens. Serve immediately.

See other other Stirfry Recipes;

Prawn and Pork Ampalaya in Oysters Sauce 
Fish and Bok Choy with Oyster Sauce Stirfry 

Tofu with Black Fungus and Bamboo Shoot 
Vegetables and Tofu with Black Bean Sauce 
Vegetable Chopsuey, Vegetarian Chop Suey 
Oriental Chopsuey 
Seafood Chopsuey 
Soupy Chopsuey 
Sitaw at Tokwa 
Asparagus with Tofu