Roasted Pink Oyster Petal Stir Fry

to prepare the mushrooms

1. Preheat oven to 180°C/350°F.
2. Toss all mushroom ingredients together in a medium mixing bowl.
3. Spread seasoned mushrooms evenly on a baking sheet.
4. Roast for 30 minutes or until crisp.
5. Remove from oven, set aside.

to prepare the rice

1. While your shrooms are roasting, rinse rice in a strainer. Add all rice ingredients to a medium sauce pan.
2. Bring to a boil. Cover with lid. Reduce heat to simmer and cook for 15 – 20 minutes.
3. Leaving the lid on, remove from heat and let sit for 10 minutes.
4. Fluff with fork.

to prepare the mushroom herbage

1. Toss all ingredients together in a medium mixing bowl until everything is well combined. Add the reserved mushrooms and gently toss again.

to prepare the stir-fry veggies

1. Heat a cast-iron skillet over high heat.
2. When skillet is hot, add both kinds of oil and tilt pan to spread oil evenly around.
3. Add all veggies to the skillet except for the garlic and ginger.
4. Keep vegetables moving in pan.
5. Add pinch of salt and pepper. Add the garlic and ginger.
6. Continue to stir vegetables and shake pan for 3-5 minutes.
7. Add mushroom herbage bowl contents to skillet, and stir fry for another 3 minutes, keeping everything moving.

to finish and serve

1. Spoon rice into a shallow bowl, and serve stir fry over rice.
2. Garnish with fresh herbs. Serve immediately.