Hope you all have had a wonderful weekend! The past weekend had been “foodful” for me. I had tried two restaurants that have been on my wishlist for months, visited Orange Highland Wines and Gardens and Food Affair of Food Week. The past two days have been all about trying new things which one needs once in a while.

Staying on the topic of trying new things, whenever I go to the supermarket, I enjoy discovering new ingredients to be introduced in my repertoire. I have been eyeing a mushroom pack containing an array of exotic Asian mushrooms available at the Harris Farm. In the pack, while some are familiar to me, there are some that make me think twice if they are safe to eat (of course, they are if they are sold in the supermarket, silly!).  After going back and forth in my mind whether I should try it, I’ve decided to bring the pack home with this weekend. 🙂

(Note – there is a surprise at the end of the recipe.)

Assorted Fresh Asian Mushrooms with Snow Peas Stir Fry

(Portions for 2 people with steamed rice or store-bought crunchy noodles)


  • 250g / 9 oz of assorted fresh Asian mushrooms
  • 200g / 7 oz snow peas
  • 3 cloves of garlic, peeled & finely chopped
  • 1/2 cup water
  • 2 tbsps oyster sauce
  • 2 dashes of white pepper
  • 2 drops of sesame oil
  • salt to taste
  • 3/4 tbsp of cornflour


  1. Peel and finely chop garlic.
  2. Use a paper towel to clean the mushrooms. Then prep the mushrooms i.e. trim the ends of the mushrooms, slice into bite sized and remove the tough stalk of the mushrooms.
  3. Trim the snow peas i.e. use your fingers to snap the tip of a snow pea and pull the fibrous string along the side of the snow pea. Set aside.
  4. In a small bowl or measuring cup, mix together water, oyster sauce, cornflour, sesame oil and white pepper. Set aside.
  5. Heat up a pan with 1 tablespoon of oil. Over hight heat, add garlic. As soon as the garlic starts to sizzle, add the mushrooms. When the mushrooms start to shrink (look a little soften), add snow peas. When the snow peas are turning bright green, add the sauce mixture. Quickly taste the stir fry, depending on the brand of oyster sauce, you may want to add salt to taste. The stir fry is ready when the sauce is bubbling and thickens. Note – Although I specifed 1/2 cup worth of sauce, it depends how much sauce you want in your stir fry and how much your choice of mushrooms have shrunk. I used up about 3/4 of what I’ve prepared. Some people may prefer more sauce in their stir fry but I like to have enough to “cover” the ingredients.
  6. Serve immediately with rice but I really love this with store-bought crispy noodles.


To spice up this post a little, do you want to participate in a game with me? Can you name the following mushrooms in accordance to 1 to 4?  I will randomly select one person who got it right (IMPORTANT: right name in the right order) to receive a $40 USD  gift card from Rachel Ball’s Etsy Shop – Elephantine. I have been eyeing some of her handmade jewelry, so dainty and classy. I can see myself wearing it on a daily basis. I hope the person who receives the gift card will love her pretty jewelry.  Please note that this “game” is open to everyone and is open from now until Sunday (29th April 2012). Her jewelry ships internationally.

{Can you name these mushrooms?}

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