Step 1

Sauté sliced mushroom in a large non-stick skillet without oil, about 3 minutes. Water from the mushroom will release as you cook the mushroom. As the water evaporates, the mushroom might stick to the pan so make sure to use a non-stick skillet.

Step 2

Take the mushroom out of the pan and set it aside.

Step 3

In the same skillet, heat the oil and add the shishito peppers. Cook for 2-3 minutes until peppers start to blister.

Step 4

Add the soy sauce and vegetarian oyster sauce to the pan. Cook for another minute or two with frequent stirring.

Step 5

Add the sautéed mushroom back in the skillet. Cook for additional 1-2 minutes. Serve with cooked rice, quinoa, or noodle.