Garlic-Soy Braised King Oyster Mushrooms (2 Servings)

Trim the tough ends of 300 g mushrooms and cut crosswise into 1.5 cm-thick rounds. Thinly slice 3 garlic cloves.

Mix 30 mL soy sauce, 90 mL water and 12 g sugar in a small bowl until dissolved.

Heat 10 mL oil over medium heat; sear mushroom rounds in one layer on both sides until lightly browned. Add garlic and stir without burning.

Pour in the sauce; simmer over medium-low heat, turning the mushrooms until tender and cooked through, with a small amount of glossy glaze left. Add a spoonful of water if it dries too fast.

Turn off the heat, stir in 5 mL sesame oil and serve. Cool and refrigerate leftovers promptly in a covered container.