Ingredients:

  • 8 ounces (225 grams) dried kikurage mushrooms
  • 2 tablespoons (30 mL) vegetable oil
  • 3 cloves garlic, minced
  • 2 tablespoons (30 mL) soy sauce
  • 1 teaspoon (5 mL) sesame oil
  • 1 tablespoon (15 mL) rice vinegar
  • 1 teaspoon (5 grams) sugar (optional)
  • Salt and pepper, to taste
  • Chopped scallions, for garnish (optional)

Instructions:

  1. Place dried kikurage mushrooms in a medium bowl and cover with warm water. Soak for 10 minutes until rehydrated. Drain and roughly chop.
  2. Mince the garlic and set aside.
  3. In a skillet or wok, heat vegetable oil over medium-high heat.
  4. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
  5. Add the chopped kikurage mushrooms to the skillet. Stir-fry for 2-3 minutes.
  6. Pour in soy sauce, sesame oil, rice vinegar, and sugar (if using). Stir well to combine. Cook for an additional 2 minutes until the mushrooms are heated through and well coated.
  7. Season with salt and pepper to taste. Remove from heat.
  8. Garnish with chopped scallions if desired and serve warm.