Step 1

Rinse the mushrooms and wipe them dry. Remove the stems with a paring knife and cut the caps into thick slices.

Step 2

Heat vegetable oil in a large saute pan. Saute the mushrooms for 5-7 minutes or until they've released their juices and are beginning to turn golden. Remove the mushrooms from the pan and set aside. *see note 1.

Step 3

Heat the sesame oil in the same saute pan. Add the garlic and saute for a further minute. *see note 2.

Step 4

Add the brown sugar and saute until it begins to caramelized.

Step 5

Add the tamari, rice wine vinegar, chili garlic sauce and cornstarch. Reduce the heat and allow the sauce to simmer until it thickens (about 2-3 minutes)

Step 6

Return the mushrooms to the pan and allow them to heat through. Serve with rice, garnished with chopped scallions and sesame seeds.