Cooking de Janicita ? 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 that’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 I’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 :  Jan Lee

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