Sautéed Oyster Mushrooms with Tofu and Sausage
Ingredients:
| Ingredient | Quantity |
|---|---|
| Oyster mushrooms | 250 grams |
| Firm tofu (large block) | 1 piece |
| Chicken or beef sausage | 4 links |
| Red shallots | 7 cloves |
| Garlic | 4 cloves |
| Bird’s eye chili (optional) | 5 pieces (to taste) |
| Green onions (optional) | To taste |
| Oyster sauce | To taste |
| Salt | To taste |
| Sugar | To taste |
| Ground black pepper | To taste |
| Flavor enhancer (mushroom broth recommended) | To taste |
Instructions:
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Prepare the Mushrooms: Clean the oyster mushrooms thoroughly, squeezing out any excess moisture. Slice them into elongated pieces, ensuring they are not too small, and set aside.
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Prepare the Tofu: Cut the firm tofu into small cubes. Fry them until they are golden and slightly firm but not fully crispy; this step helps prevent the tofu from breaking apart during the sautéing process. Set aside.
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Slice the Sausage: Cut the sausages into diagonal slices or rounds, depending on your preference.
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Sauté the Aromatics: Thinly slice the red shallots, garlic, and optional bird’s eye chili. Heat a pan and sauté the aromatics until fragrant.
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Combine Ingredients: Add the oyster mushrooms, tofu, and sausage to the pan. Stir well to combine all the ingredients.
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Season the Dish: Drizzle in the oyster sauce and add salt, sugar, ground black pepper, and your choice of flavor enhancer. If you like, sprinkle in the chopped green onions.
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Cook Thoroughly: Continue sautéing until all ingredients are cooked through and well combined. Adjust seasoning to taste.
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Serve: Once everything is cooked, taste for seasoning adjustments and serve warm. Enjoy this delightful mix of textures and flavors!
This dish is perfect as a main course or a side dish, bringing together the earthy taste of mushrooms, the softness of tofu, and the savory richness of sausage. Happy cooking!
