I'd like to say that this dish was inspired by something. It wasn't lol. I had been travelling and came back home, remembered I had mushroom and didn't want them to go bad so I cooked them. That's all.
Don't be taken aback by the the name though. 3 cups is basically a cup each of soy, mirin and sesame oil... Oh and don't be alarmed, I don't mean large cups, I mean little cups; like a quarter cup.
I generally really LOVE mushrooms so any old excuse to eat them ( it's just a shame they are so expensive here). Anyhoo, this stir fry is so simple and makes for a great side to a noodle or rice dish; better still, you can eat it on its own as is. It's packed with some super flavors. The key thing to enjoying this dish is not to overcook the vegetable.
Serves 4 (as a side, 2 as a meal)
1 punnet button or oyster mushrooms, cleaned and halved
200 grams Mangetout/sugar-snap
200 grams tender-stem or regular broccoli florets, cleaned
2 teaspoons crushed garlic
1 large thumb of ginger, julienned or crushed
4 sprigs of spring onion, cut 1 inch thick diagonally
1/4 cup sesame oil
1/4 cup light soy sauce
1/4 cup mirin
Place the sesame oil, garlic and ginger into a cold wok, then heat it up on a low heat to allow the garlic and ginger to soften.
Once the garlic and ginger are soft, turn up the heat to a medium heat and keep an eye on your wok because the garlic and ginger burn up quickly. Once the heat is up and the wok starts to smoke slightly, add the mushroom and toss in the wok. Let it cook but keep stirring to avoid burning or sticking. After 5 minutes, add the spring onion, broccoli and sugar-snap. Toss them together for about 3 minutes and then add the mirin and soy sauce.
Turn down the heat and cook the vegetable for another 3 minutes and your meal is ready. Any longer and you'll overcook the vegetable. Serve on its own or as a side dish.