Oat Milk Mushroom
200g Baby abalone mushroom
200ml Oat milk, Artisan
1 pinch Fresh curry leaf
1 pc Lemon grass (fine cut)
2 pcs Chili padi
1 tsp Veggie broth powder
½ pc Red capsicum (cut in fine strip)
1 tsp Arrowroot powder (mix with 3 tbsp of water)
1. Heat 3 tbsp cooking oil a pan, continue add in curry leaf, lemongrass, chili padi and capsicum strips.
2. Sauté until fragrant then pour in oat milk then the milk is boiling then add in veggie broth powder and arrow powder to thicker the sauce.
3. Stir in mushroom and cook for another 2-3 minutes. You can season salt and pepper as well for taste.
Note: You can pre-deep fried mushroom before stir in sauce or you can just direct cook it without frying if you prefer non deep-fried food.