First recipe post for the year, yay!!! Humabol pa sa last day of January. Anyway, I did not plan to make a full blog feature on this but a few friends asked for the recipe coz I kept them guessing on my Instagram post here. So here's a quick one for all of you.
This was a spur-of-the-moment dish when I decided to add another ulam for our dinner tonight, served with embotido and leftover BBQ. It so happens that all my orders of organic produce arrived today, including a pack of fresh oyster mushrooms and broccoli.
I wasn't able to take photos of all the ingredients and a step-by-step which I normally do, kasi nga none of this was really planned, hehe... so I will just describe what I did here. As usual, no measurements 'coz tancha-tancha lang ako lagi when I cook.
SAUTEED OYSTER MUSHROOMS AND BROCCOLI
5 cloves garlic, minced
oyster mushrooms, sliced (cut off the hard tip)
broccoli florets and stem
2-3 tablespoons oyster sauce, diluted in about 5 tablespoons water
ground black pepper
pinch of sugar
wansuy/coriander, optional
spring onions, optional
toasted garlic bits (bottled)
Boil water in a small pot.
Blanche broccoli and add 1 teaspoon of salt. Boil for 2 minutes and drain. Set aside.
Heat some oil in a pan and sauté minced garlic until lightly browned.
Add mushrooms and quickly sauté.
Pour diluted oyster sauce, pepper and sugar. Heat through. Add blanched broccoli.
Make sure the sauce gets absorbed by the greens and continue to cook for a minute or two.
Add some chopped spring onions and wansuy for extra flavor. Stir well.
Feel free to add a little more oyster sauce (very salty) to suit your taste.
Plate and garnish with lots of garlic bits. Serve immediately.
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In other news, this happened after dinner.
"The rare Super Blue Blood Moon is finally here!
A Blue Moon, a total lunar eclipse and a supermoon all at the same time! It's the first total lunar eclipse since 2015 and the first Blue Moon Blood Moon visible from the U.S. since 1866!"
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