Prep time 10 mins

Cook time 6 mins

Total time 16 mins

Ingredients

• 1 cup diced trumpet or king oyster mushroom
• 1 cup frozen peas and carrots, defrost
• 1 teaspoon minced ginger
• a handful of toasted pine nuts (optional)
• 3 tablespoons oil
• For seasoning:
• 1 tablespoon soy sauce
• half a tablespoon oyster sauce
• ¼ teaspoon sugar
• 1 teaspoon potato starch
• 1 tablespoon water

Instructions

1. Bring a small pot of water to boil, carefully add in the mushroom, peas and carrots, boil for 2-3 minutes, drain well and set aside.
2. Whisk soy sauce, oyster sauce, sugar, potato starch and water in a container and set aside.
3. Heat oil in a pan over medium heat, stir in the ginger and cook for 1-2 minutes or until fragrant.
4. Add mushroom, peas and carrots back into the pan, sauté for 1-2 minutes or heated through.
5. Pour in the seasoning sauce, stir to mix well and cook for another 1-2 minutes.
6. Sprinkle with some toasted pine nuts to serve.