Ingredients

1 bunch Komatsuna

100 grams shiitake mushrooms

10 grams fresh ginger

10 grams garlic

30 ml vegan oyster sauce (found at Kootenay Coop)

15 ml tamari 

1/4 tsp chile flakes 

1 tbsp coconut oil 

Pinch of salt

Serves 3-4 as a side 

Instructions

Preheat a large skillet. Once the skillet is hot, add the coconut oil. 

Slice the mushrooms and set aside. 

Chop the Komatsuna into large bite-sized pieces and set aside.

Finely dice the garlic and ginger. Once the oil is hot, add it to the skillet and cook until just starting to become fragrant before adding the  sliced mushrooms. 

Cook the mushrooms until soft, adding the pinch of salt as they simmer. 

In a small bowl, combine the oyster sauce, tamari, and chile flakes. Add the sauce to the softened mushrooms, then add the Komatsuna. 

Cook together briefly, just until the Komatsuna is tender but not mushy. 

Serve immediately.