KING OYSTER MUSHROOMS AND PRAWN RICE BOWL

Korean Chinese style king oyster mushroom recipe – King oyster mushrooms and prawn rice bowl!

You probably figured by now that we love mushrooms and prawns in this house. They are our fridge staple ingredients.

Last night, I made king oyster mushrooms and prawn rice bowl for dinner. They are so easy and quick to make, so it’s a perfect weeknight dinner recipe. Needless to say, it’s loaded with mushrooms and prawns and covered in slight salty savory sauce.

I hope you give this a try soon.

INGREDIENTS (SERVES 2)

• 420g prawns, shelled and cleaned
• 3 medium size king oyster mushrooms, thinly sliced and halved
• 1/4 onion, thinly sliced
• 1/4 broccoli, stem removed and floret separated
• 1/2 yellow capsicum, thinly sliced
• 1/3 carrot, thinly sliced
• 1/6 zucchini, thinly sliced
• 1 1/2 cups water
• 1 Tbsp cooking oil
• 2 cups steamed rice
• 1 Tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp rice wine
• Starch water (mix of 2 Tbsp potato starch and 2 Tbspwater )
• A few sprinkle of ground black pepper
• 1/2 tsp sesame oil
• fine sea salt, if required

HOW TO MAKE KING OYSTER MUSHROOMS AND PRAWN RICE BOWL

1.Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.

2. Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.

3. Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.

4. Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.

5. Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.