2 tbsp unsalted butter
1 tbsp light soy sauce
1⁄4 tsp dark soy sauce
1⁄2 tsp honey
1 garlic clove, grated or very finely minced
1⁄4 tsp black pepper
1 lb king oyster mushrooms
2 tbsp vegetable oil
1 scallion
Prepare the glaze by melting the butter in the microwave. Then stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.
Carefully slice the mushrooms lengthwise into ¼-inch thick slices.
Heat a non-stick or cast iron pan over medium-high heat, and generously brush with vegetable oil.
Add the first batch of mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam.
Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms.
Add all the cooked mushrooms back to the pan, pour in the glaze, and immediately turn off the heat.
Toss the mushrooms in the glaze using the residual heat of the pan. Garnish with chopped scallions and serve.
Sugar: 19g
:
Calcium: 46mg
Calories: 186kcal
Carbohydrates: 31g
Cholesterol: 15mg
Fat: 6g
Fiber: 5g
Iron: 3mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 647mg
Protein: 7g
Saturated Fat: 4g
Sodium: 1448mg
Trans Fat: 1g
Vitamin A: 298IU
Vitamin C: 1mg
