Prepare the Mushrooms

• Using a fork, shred the mushrooms and pull apart or separate any larger pieces. 
• Sprinkle some salt onto the mushrooms. Massage the salt into the mushrooms and set aside for 8-10 minutes. Squeeze out any excess water.

  Pat-dry the mushrooms.
• Prepare your air fryer. I lined my air fryer with parchment paper. 
• Air-fry the mushrooms for 7-8minutes at 180C/350F or until lightly brown and crisp around some edges.

  NOTE: Be sure not to overcook the mushrooms - having some white parts are totally fine. Mixing the white not crispy parts with the golden brown ones create unique textures.
• If you don’t have an air-fryer, you can opt to bake this for 12-15 minutes or longer. You can also use a pan to dry fry the mushrooms drain out excess water/moisture.
• Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust this to your desired taste.
• Heat a wok or pan over medium heat. Once hot, add 1-2 tbsp neutral cooking oil. Sauté the minced garlic and ginger until aromatic. Add the air fried mushrooms.
• Over medium heat, add the sauce over the mushrooms. Allow to come to a simmer for the mushrooms to absorb the sauce.
• Once the sauce starts to thicken from the sugars, add 2 tbsp of water to the mushrooms then cover the pan.
• This will help deglaze the pan and also add some extra moisture to the mushrooms since air-frying dehydrates the pieces of mushrooms. Turn off the heat.
• Serve and enjoy with rice, noodles, in wraps, or however way you want! Garnish with green onions and sesame seeds, if desired.