Special Recipes

Saute Champignon Mushroom in Shoyu Sauce


  • Sliced champignon mushroom (2-3mm thick) 240 g.
  • Healthy Chef® canola oil 3 Tbsp.
  • Minced garlic 2 tsp.
  • Minced ginger 1 tsp.
  • Dried chili pepper cut into small rings 1 tsp.
  • Shoyu (soy sauce) 4 Tbsp.
  • Honey 2 Tbsp.
  • Apple cider vinegar 4 tsp.
  • Sea salt ½ tsp.
  • Healthy Chef® canola oil 3 Tbsp.
  • White and black sesame seeds (50/50) 2 Tbsp.
  • Finely chopped green onion 2 Tbsp.
  • Cooked rice


  1. Cleaned, rinsed, and dry Champignon mushroom with paper towel and set aside. 
  2. Bring a large pan with Healthy Chef® canola oil to medium heat, add minced garlic, ginger and dried chili saute ingredients until fragrant.  Be careful not to burn garlic.  
  3. Add champignon mushrooms into the pan, saute ingredients until mushrooms turn slightly brown color then seasoned with shoyu, honey, cider vinegar, salt and sesame seeds.
  4. Saute until ingredients are well incorporated. 
  5. Place Saute Champignon Mushroom with Shoyu Sauce on top of hot cooked rice and serve.