Oral Allergy Syndrome Friendly Thai Basil Mushroom Stir-Fry with Chiles

Total time27 min

Prep time15 min

Cook time12 min

Oral Allergy Syndrome Friendly Thai Basil Mushroom Stir-Fry with Chiles

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Ingredients

4 servings

For the sauce

3 tbsp oyster sauce
Megachef PREMIUM OYSTER FLAVORED SAUCE
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2 tbsp fish sauce
1 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp sugar
1 tsp sesame oil

For the stir-fry

2 tbsp vegetable oil
4 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
4–6 fresh thai chiles, thinly sliced (adjust to heat preference)
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked Thai chilies in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid Thai chilies, tap it and change its rating to Red.
1 lb mixed mushrooms (such as cremini, shiitake, and oyster), torn or sliced into bite-sized pieces
1 medium red bell pepper, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red bell pepper in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red bell pepper, tap it and change its rating to Red.
1 cup fresh thai basil leaves, loosely packed

For serving

cooked jasmine rice, for serving
lime wedges, for serving (optional)

Instructions

1
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, sugar, and sesame oil until the sugar dissolves. Set aside.
2
Heat the vegetable oil in a large wok or 12-inch skillet over high heat until the oil shimmers and just begins to smoke.

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