Mushroom and Holy Basil Blast

Ingredients

• 1.5 cups Shiitake mushrooms, sliced
• 1.5 cups Oyster mushrooms, torn into strips
• 1 cup Fresh Holy Basil (Tulsi) leaves
• 4 pieces Garlic cloves, minced
• 3 pieces Thai bird's eye chilies, smashed
• 2 tablespoons Vegetable oil
• 1 tablespoon Soy sauce
• 1 tablespoon Vegetarian mushroom sauce (oyster sauce style)
• 0.5 teaspoon Coconut sugar
• 2 tablespoons Water or vegetable broth(optional)

Instructions

1. 1

   Clean the shiitake and oyster mushrooms thoroughly and ensure they are dry before cooking.

2. 2

   Using a mortar and pestle, pound the garlic and Thai chilies together into a coarse paste.

3. 3

   Heat the vegetable oil in a wok or large skillet over high heat until it begins to shimmer.

4. 4

   Add the garlic and chili paste to the hot oil and stir-fry for 30 seconds until fragrant.

5. 5

   Add the shiitake and oyster mushrooms to the wok, tossing frequently for 3-4 minutes until they soften and brown slightly.

6. 6

   Stir in the soy sauce, mushroom sauce, and coconut sugar, adding a splash of water if the mixture looks too dry.

7. 7

   Turn off the heat and immediately toss in the fresh holy basil leaves, stirring until they are just wilted.

8. 8

   Serve immediately over a bed of steamed jasmine rice, optionally topped with a crispy fried egg.