Pink oyster mushroom have an unusual bacon-like flavor so try to get it for this easy side. The Night Market spice blend amplifies that porkish quality. If both are unavailable, try another kind of oyster mushroom and spice blend. Your result will taste different but be good nevertheless! This is an easy recipe to play with.
Course: Side Dish
Cuisine: Asian American
Keyword: corn, vegan side
Servings: 2
Ingredients
1fistful-size(4 oz) cluster of oyster mushrooms, preferably pink
1ear of corn
1cupchopped cabbage or other leafy green
½teaspoonNight Market Spice blend,curry powder or other favorite salted spice blend
Fine sea salt or MSG salt *
1tablespoonneutral oil
2tablespoonswater,plus more as needed
½lime
Instructions
Separate the oyster mushroom cluster into individual mushroom or small clusters. Set aside.
Cut the corn kernels off the cob and put into a medium skillet. Add the chopped cabbage. Season with the spice blend and make sure there’s enough of a moderately spicy, salty hit. Season with extra salt, if needed. Add the oil and water, then set over medium heat.
After the pan gently sizzles, keep cooking for about 5 minutes, stirring, until the corn and cabbage are barely tender. Add the oyster mushroom, sprinkle with a tiny bit more of the spice blend and salt, keep stirring for 1 to 2 minutes longer until the mushrooms are cooked through. If things look dry, drizzle in extra oil or a bit of water. When cooked through, take off the heat, taste and add extra salt, if needed. Squeeze some of lime juice and mix it in. Serve hot, warm, or at room temperature.
Notes
* For my DIY MSG Salt formula and tips, see this post of Pass the Fish Sauce.When doubling the recipe, use a larger skillet and cook for a little longer, as needed.