2 Tbsp plus 1/4 cup avocado oil
2 tsp tapioca flour
6 green onions, cut into 2 inch lengths
2 tsp toasted sesame oil
1/2 cup coconut aminos (or soy sauce)
2 tsp fish sauce
2 tsp rice vinegar
1 tsp crushed red pepper flakes
1/2 tsp ground ginger
1/2 tsp ground white pepper
2 Tbsp toasted sesame seeds
1/4 cup vegetable broth (or water)
Hot cooked rice
Clean mushrooms and pat dry. Cut caps into 1/2 inch thick slices. Place sliced mushrooms in large bowl with 2 Tbsp avocado oil and toss to coat evenly. Add tapioca flour and toss to coat again. In large skillet, heat remaining avocado oil over med-high heat. Place mushrooms in a single layer in skillet and cook until golden brown, about 2 minutes. Cooking mushrooms may need to be done in two batches to get full cook on all. Add to skillet, green onions, sesame oil, coconut aminos, fish sauce, rice vinegar, red pepper, ginger, white pepper, sesame seeds, and broth. Cook, stirring often until sauce has thickened, about 3 minutes. Serve over rice.