Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 12 ounces fresh white mushrooms, sliced

  3. 4 ounces fresh shiitake mushrooms, sliced

  4. 1 cup thinly sliced red bell pepper

  5. 2 teaspoons minced garlic

  6. 1/2 cup dry white wine

  7. 1 chicken boullion cube

  8. 1 tablespoon cornstarch

  9. 1/4 cup sliced green onions

  10. 1/4 cup fresh basil, thinly sliced

  11. 1 tablespoon oyster sauce salt and cayenne pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large skillet over high heat, heat oil until hot. Add white and shiitake mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes.

  2. Add wine and boullion cube; cook, stirring occasionally, until wine is slightly reduced and boullion cube dissolves, about 4 minutes.

  3. Meanwhile, in a small bowl, combine cornstarch and 1 cup water until smooth. Add to skillet, along with green onions, basil, and oyster sauce. Bring to a boil, stirring constantly until slightly thickened and clear; about 1 minute. Season with salt and pepper.


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