Cooking de Janicita šŸ„— Stir fry Organic Udon with oyster mushrooms

For the base sauce, I used ginger+garlic+soya sauce+sesame oil+black pepper+coconut vinegar+Taiwanese rice wine | Special mention of the sesame oil from a Singapore brand thatā€™s been around since 1950s @nanyangsauce – the taste is so pure and rich that it enhanced the flavour of the dish like no other sesame oil Iā€™ve tried so far. Their 12 months aged soya sauce is another amazing condiment which I would love to try cooking with next! |~

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Author :Ā  Jan Lee

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