Chinese Stir Fried Mushrooms With Oyster Sauce Recipes
OYSTER MUSHROOM STIR FRY
Steps:
- Remove the tough ends of oyster mushroom and spilt into small pieces. Then quickly wash and try your best to squeeze the water out. Or if your mushrooms are clean enough, skip washing so there will be no extra water content.
- Heat up oil in wok over medium fire, fry green onion whites and ginger shreds until aromatic. Place the mushrooms in. Add oyster sauce and dark soy sauce. When frying the mushrooms, do not move them too frequently. All we want to do is to remove the extra water content and make the taste from oyster sauce more concentrated. But move them when they are sticky to the wok. The process should last for 1 to 2 minutes until the mushrooms are well darkened. Sprinkle Szechuan peppercorn powder or ground black pepper.
- Add green onion sections in. Mix well. Decorated with coriander stems.
Nutrition Facts : Calories 213 kcal, Carbohydrate 15 g, Protein 7 g, Fat 15 g, SaturatedFat 1 g, Sodium 480 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
SIMPLE STIR-FRIED OYSTER MUSHROOMS
I made this up earlier when I really wanted oyster mushrooms. I don't like to cook them with too many strong flavors, since their own flavor is so delicate. I just had this over rice noodles for a snack, but you could serve it as a side dish, too, or add other veggies and protein of choice to make it a main dish. Prep/cooking time and all quantities are educated guesstimates. For vegetarians, try my mock fish sauce recipe#465234, it's what I use and it's tasty :)
Provided by Spice Princess
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the fish sauce, rice vinegar, and sugar in a small bowl and set aside.
- Put the sesame oil in a wok or large skillet over medium-high heat. When hot, add the lemongrass and ginger and stir-fry for about 30 seconds (it will smell heavenly). Add the mushrooms and stir-fry until slightly softened, 3 or 4 minutes. You want them still moist and not browned.
- Add the sauce and stir-fry until absorbed, 30 seconds or so. Garnish with the scallion and sesame seeds and serve.
Nutrition Facts : Calories 37.1, Fat 3, SaturatedFat 0.4, Sodium 1060.7, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 1
BROCCOLI AND MUSHROOMS IN OYSTER SAUCE
I like this best when made with fresh shiitake mushrooms, but regular button mushrooms are just fine too.
Provided by Jenny Sanders
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean broccoli.
- Trim off flowers into bite-size pieces, lightly peel broccoli stalks and slice into diagonal medallions.
- Heat wok on high. Add the oil and when the oil is hot add the broccoli, stir-fry rapidly until the broccoli is covered in oil.
- When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
- Toss in the prepared mushrooms and the garlic, stir, add half of the oyster sauce, stir, cover and simmer at medium heat two minutes.
- Serve drizzled with the remaining oyster sauce.
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