Stir-Fried Portobello Mushroom on Arugula

Ingredients

  • 1 nos portobello
  • 10 leaves arugula
  • 1 clove garlic, finely cut
  • 20 g onion, chopped
  • 20 g Malaysian palm oil
  • 1 dash balsamic vinegar
  • 1 dash Malaysian red palm oil
  • 2 nos truss cherry tomato

Method

  1. Heat Malaysian palm oil. Sauté garlic and onion.
  2. Add sliced portobello mushroom.
  3. Season with salt and pepper.
  4. Dash with Malaysian red palm oil.
  5. Place on arugula layered plate.
  6. Sprinkle with balsamic vinegar.
  7. Garnish with sweet truss cherry tomato.