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Karma Waters Recipe

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Shredded Oyster Mushroom with Mint and Rice Cracker

Shredded Oyster Mushroom with Mint and Rice Cracker

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2 People

Shredded Oyster Mushroom with Mint and Rice Cracker


  • 200 gram oyster mushroom
  • 1⁄4 onion
  • 1 cup mint
  • 3 cloves garlic
  • 1⁄2 thumb size ginger
  • 2 TBSP vegetables oil
  • 1 TBSP olive oil (for dressing)
  • 1 TBSP crumbled peanut
  • 1⁄2 lime (to get the juice)
  • 1 handful coriander
  • 1⁄2 tsp red chili powder
  • 1⁄2 tsp salt
  • 1 tsp vegetables stock
  • 1⁄2 tsp black pepper powder


  1. Rinse oyster mushroom, then drain and squeeze it well until dry. Shred oyster mushroom into thread pieces and set aside
  2. Rinse coriander, cut it to the size of mushroom, dry aside
  3. Slice onion into threads, set aside
  4. Chop 2 cloves garlic for cooking, set aside
  5. Mash 1 clove garlic and ginger for the salad mixture, set aside
    Cooking method:
  1. Heat the wok with vegetable oil. Stir-fry chopped garlic and red chili powder. Put in oyster mushroom and stir well.
  2. Add all spices and keep stir-frying for 5 minutes until all the ingredients are well absorbed
  3. In another bowl mix onion, coriander, mashed garlic and ginger, olive oil, crumbled peanut and lime juice. Pour in cooked oyster mushroom and keep mixing until well combined. Place oyster mushroom salad on the plate and garnish coriander on top.
  4. Serve this dish with rice cracker.