Recipe: Vegan Oyster Mushrooms Stir-fry with Turmeric - Nấm xào nghệ

By Helen Le Published: December 21, 2014

  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 25 mins

  • Yield: 4 Servings

  • Tear the mushrooms into smaller pieces and squeeze out all the excess water. Cut it into smaller pieces and insert into a thick zip lock bag. Crush well with a pestle. Transfer it into a bowl.
  • This dish actually is a mock version of a specialty of central Vietnam called Stir-fry intestine with turmeric. So sometimes I also add some wheat gluten which looks quite like intestine when you cut into rings. (This is optional)
  • Heat a pan on medium high and add some vegetable oil. Then add some minced garlic or minced leek and fry until fragrant. Then add the crushed turmeric and stir fry for about 1 minute. Then toss in the mushrooms and the wheat gluten. Then turn the heat to low and stir fry for about 1 minute until all the parts turn yellow. Season with salt, sugar and mushroom seasoning (1/2 tsp each). Stir well and turn off the heat. Add cracked pepper.
  • Transfer to a plate and serve with fresh Vietnamese mint. Garnish with some cilantro or crushed peanuts.