Succulent, savory mushrooms with delicately sweet flowers
Hi! I'm Jameson, traditional Chinese restaurant kid turned queer plant-forward food lover. I am so happy you are here and I hope you stay for some tea.
Jameson Hsu•
September 13, 2024
In a heated wok or pan, add neutral oil (1 Tbsp).
Add in king oyster mushroom (2 large stalk) and sauté until each side is golden brown with some crispy bits.
Add in the long green pepper (1) and stir-fry until aromatic and blistered.
Toss in the squash blossoms (4).
Add light soy sauce (1 Tbsp) and yondu (1 tsp) and allow everything to be coated in the sauce. Sauté until lightly carmelized.
Remove from heat and serve!
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