1 packet Swiss Brown mushrooms
1 packet Buna Shimeiji mushrooms
1/2 can button mushrooms (my leftovers)
1 tomato, quartered
1 chilli, sliced
3 slices of ginger, juliened
3 cloves of garlic, chopped
1 cup water
1 tbsp oyster sauce
1 tbsp chinese wine
1 tbsp rice vinegar
1 tbsp sesame oil
salt and sugar to taste
Corn flour mixture ( 2 tbsp hot water and 2 tsp corn flour mix together.)
Heat up 3 tbsp of oil in a frying pan and fry ginger slices and chopped garlic till fragrant.
Add in the chilli slices and the tomato together with the mushrooms.
Stir fry for about a minute and then add in the water.
Cover the pan and let the ingredients simmer for about 3-5 minutes.
Under cover the pan and add in the oyster sauce, chinese wine, sesame oil and rice vinegar. Stir well for another 2 minutes.
Add in the corn flour mixture to thicken the gravy.
Mushroom is ready and serve hot with white rice.