Oyster Mushrooms with Peas and Corn

It's almost a non-recipe...something I whipped up when I found there was a lot of oyster mushrooms in the fridge waiting to get rotten, and I was too lazy to chop vegetables to to make a proper dish out of it. So I chose simple ingredients and randomly added sauces and spices until it satisfied my palate, I've mostly used Oriental seasonings, which means you can have this dish with fried rice, noodles or even with bread!

Serves: 2

Ingredients:

Oyster Mushrooms: 300 Grams
Peas: 1/2 Cup
Sweet Corn Kernels: 1/2 Cup
Olive Oil: 1 Tablespoon
Pad Thai sauce (or any stir-fry sauce) : 3 Tablespoons
Fish sauce: 1 Tablespoon
Light soy sauce: 1 Teaspoon
Coriander Leaves: 1 Bunch
Garlic paste: 2 Teaspoons
Salt to taste

Method:

1. Heat some water and wash the mushrooms in that water first. This helps eliminate the possible germs that can be found in it.

2. Heat the oil and add garlic. I have used paste, you can also use freshly chopped garlic.

3. Add the mushrooms and cook on medium to high heat till they shrink, release water and become soft.

4. Add the peas and corn. I used fresh peas and frozen corn. In case you're using fresh sweet corn make sure you boil them at first and cook for 2 more minutes.

5. Add the Pad Thai sauce, fish sauce, soy sauce and salt and keep stirring in high heat for 2-3 minutes till the gravy reaches the consistency that you want. Don't add water if you can help it, because the mushroom already will release a lot of water.

6. Sprinkle fresh coriander leaves and serve with fried/steamed rice or noodles.

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