Guys, here's the recipe for the second picture:

Five Mushrooms in Vegetarian Oyster Sauce
  • 2 teaspoons vegetable oil, divided
  • 12-14 pieces baby bok choy-like vegetable
  • 4.75 ounce King Oyster mushroom, sliced 2.5″ long and 1/4″ thick
  • 2 tablespoons + 2 teaspoons vegetarian oyster sauce, divided
  • 3.5 ounces fresh black mushrooms, halved
  • 4 ounces white mushrooms, halved
  • 4 ounces oyster mushrooms
  • 3.5 ounces white beech mushrooms, pulled apart
  • kosher salt to taste

  • 1. Heat a wok on high and swirl 1 teaspoon vegetable oil around. Add vegetable and sprinkle with salt. Stir around for a few minutes as the vegetable gives off liquid. The vegetable is done when it stops giving off liquid. Remove to serving plate.

  • 2. Make sure there’s no water in the wok (the vegetable will give off liquid) and reduce to medium heat. Add remaining teaspoon of oil and swirl around. Add King oyster mushroom and 1 teaspoon vegetarian oyster sauce. Stir around for 2 minutes. Add black mushrooms and another teaspoon of oyster sauce. Stir around for another 2 minutes. Add the rest of the mushrooms and the remaining 2 tablespoons of vegetarian oyster sauce and stir as it cooks for about another 5 minutes, or until all the mushrooms have cooked through. Pile mushrooms on top of the vegetable and serve.


I'm trying this tomorrow, and I have at least twenty recipes that produce mouth-watering results. I will post some of them later on.