Oyster Mushroom Larb with Chili Jam by Fungwai

Ingredients

• 450g (1 lb) oyster mushrooms, torn into bite-sized pieces
• 2 tbsp sticky rice (for toasting)
• 3 tbsp chili jam
• 3 tbsp fresh lime juice
• 2 tbsp fish sauce (or soy sauce for vegan)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves
• 1/4 cup shallots, thinly sliced
• 1 head baby napa cabbage, leaves separated

Instructions

1. Toast the raw sticky rice in a dry skillet over medium heat for 5-7 minutes, shaking frequently until golden brown and fragrant, then grind into a coarse powder using a mortar and pestle.
2. Sauté the torn oyster mushrooms in a dry pan over medium-high heat for 6-8 minutes until they release their moisture and begin to brown slightly.
3. Transfer the cooked mushrooms to a mixing bowl and stir in the chili jam, lime juice, and fish sauce until well coated.
4. Fold in the sliced shallots, cilantro, and mint leaves once the mushrooms have cooled slightly to room temperature.
5. Add the toasted rice powder to the mixture and toss to combine; the powder will absorb excess juices and provide texture.
6. Serve the mushroom larb inside individual baby napa cabbage leaves used as scoops.