Chinese Mushroomherds Side Dish Recipes

SUPER EASY CHINESE STYLE STIR FRIED MUSHROOMS

Super Easy Chinese Style Stir Fried Mushrooms image

Recipe from Alvii. Add different veggies to this if you like. I like to add a little bit of hot pepper flakes to give this some bite.

Provided by PalatablePastime

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons peanut oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
8 ounces fresh shiitake mushrooms, sliced
1 tablespoon soy sauce
1 green onion, sliced
1 tablespoon sesame oil
2 teaspoons toasted sesame seeds

Steps:

Heat oil in a large skillet or stir-fry pan. Add ginger, and garlic; cook, stirring.
constantly, just until fragrant.
Toss in sliced mushrooms and cook several minutes or until mushrooms soften and start to brown.
Drizzle in the soy sauce and seasme oil, stirring until most of liquid evaporates off.
Remove from heat and garnish with sliced green onions and toasted sesame seeds.

Nutrition Facts : Calories 282.7, Fat 22.9, SaturatedFat 3.6, Sodium 509.5, Carbohydrate 19.7, Fiber 3.5, Sugar 4.7, Protein 3.8

CHINESE MUSHROOMHERD'S SIDE DISH

Chinese Mushroomherd's Side Dish image

The mushroomherds in China have a much easier job than do western shepherds because the animals that they herd are much better-behaved and, therefore, they are easier to round up at dinner time. Heck, they don't even need to have a dog. This is one possible explanation of why you don't often find Shepherd's Pie on the menus of very many Chinese restaurants. It also explains why there is no lamb in this recipe.

Provided by Millereg

Categories Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
1/2 cup diced yellow onions or 1/2 cup red onion
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
1 small serrano peppers or 1 small jalapeno pepper, seeded and thinly sliced
2 ounces snow peas, ends and strings removed
1 small red bell pepper, seeded and cut into small squares
1 lb assorted mushroom, stems trimmed if using shitakes,remove stems,cut into slices or bite-size pieces (e.g. cremini, portobello, shitake, button, etc)
2 tablespoons oyster sauce
2 tablespoons rice wine

Steps:

In a large skillet or wok, heat the oil over medium heat until hot (or, if you are a fan of TV Chef Paula Deen, you may use “awl” instead of oil – just be sure you don’t use “Pennzawl”).
Add the onion, cook and stir until tender, about 3 minutes.
Add the garlic, ginger (NOT Maryanne but ginger – tee bloody hee, Emeril, there’s no joke like one of your enormous collection of really old jokes), chili pepper, snow peas, bell pepper and mushrooms.
Cook and stir until the moisture evaporates, about 5 to 7 minutes or so.
Stir in the oyster-flavored sauce and wine.
Eat it.

Nutrition Facts : Calories 91, Fat 3.9, SaturatedFat 0.5, Sodium 254.2, Carbohydrate 9.5, Fiber 2.3, Sugar 4.5, Protein 4.5

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