MUSHROOMS IN OYSTER SAUCE
Mushrooms in oyster sauce is a quick and easy, delicious 10-minute stir-fry that pairs well with a side of rice.
Provided by The Cooking Jar
Time 10m
Yield 2
Number Of Ingredients 10
Steps:
- If needed, soak the mushrooms in warm water for 15 minutes, reserving the liquid. If the mushrooms are large, cut into quarters.
- Over medium-high heat, saute garlic and ginger in some oil until fragrant.
- Add mushrooms and stir-fry for 1 minute.
- Add oyster sauce, dark soy sauce, sugar and chicken broth, stirring to combine.
- Once the sauce starts bubbling, pour in cornstarch mixture.
- When the sauce has thickened, remove from heat and drizzle with sesame oil.
- Dish and serve hot.
Nutrition Facts : Calories 105 calories, Sugar 8.9 g, Sodium 812.5 mg, Fat 2.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 18 g, Fiber 2.6 g, Protein 2.9 g, Cholesterol 0.6 mg
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.
STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
- Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
- Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.
BRAISED MUSHROOMS WITH FAT CHOY
Braised Mushrooms with Fat Choy is perfect for dinners. The mushrooms are slow cooked with Chinese cabbage to infuse a natural sweetness into the sauce!
Provided by Jeannette
Categories Dinner Lunch Main Course Side Dish
Time P1DT45m
Number Of Ingredients 15
Steps:
- Heat up the wok or pan on high heat. When hot, pour the cooking oil in.
- Turn the heat to medium and add the ginger and garlic to the oil to cook for 30 seconds or until aromatic.
- Increase the heat to high and throw in the mushrooms. Stir for 1 minute and season with the sesame oil, oyster sauce, Shaoxing rice wine, light soy sauce, sugar and chicken powder. Mix in for another 30 seconds.
- Pour in the chicken stock and mushroom water, then bring the liquid to a boil. Depending on the heat of your stove, it should take anywhere between 2-10 minutes.
- As soon as it boils, layer the top with Chinese cabbage and lower the heat to low-medium for a simmer.
- Add the black moss as the final layer and simmer for 30 minutes.
- Optional: For a thicker sauce, bring the heat up to medium. Stir the starch slurry until well combined, then slowly pour it into the sauce while mixing. The sauce will thicken, so stop when it reaches your preferred consistency.
- When ready, serve immediately as is!
Nutrition Facts : Calories 253 kcal, Carbohydrate 35 g, Protein 11 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 4 mg, Sodium 540 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
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
BEEF, MUSHROOM & OYSTER SAUCE STIR-FRY
Provided by Michelle Minnaar
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- To marinate, place the beef in a bowl, add the salt, soy sauce, pepper, wine and flour and stir in one direction until well coated. Gradually add 15ml (1 tbsp) water, stirring vigorously until absorbed. Stir in the sesame oil.
- Heat 22.5ml (1½ tbsp) of the oil in a frying pan over medium heat and fry the mushrooms for 2-3 minutes, adding a good pinch of salt. Set aside.
- Heat the wok over a high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic, ginger and white spring onions and stir to the mix. Add the beef and, using a wok spatula, turn and toss for about 20 seconds or until the beef is partially cooked. Splash in the wine or sherry, stirring as it sizzles. Add 30ml (2 tbsp) water and reduce the heat, stirring as the water is incorporated. Add the mushrooms, green spring onions and oyster sauce, stir to mix, the transfer to a serving dish and serve at once.
Nutrition Facts : ServingSize 1 serving, Calories 447 calories, Sugar 6.3 g, Sodium 472 mg, Fat 21.3 g, SaturatedFat 5.3 g, Carbohydrate 22 g, Fiber 9.3 g, Protein 36.2 g, Cholesterol 89 mg
VEGAN MUSHROOM "OYSTER" SAUCE
This simplified and oil-free version of a vegan oyster sauce is entirely plant based and low fat. Use this sauce replace traditional oyster sauce for a healthier, compassionate alternative.
Provided by Jen deHaan
Categories DIY Ingredients
Time 50m
Number Of Ingredients 10
Steps:
- Add all ingredients to a food processor, process until somewhat smooth.
- Bring to a boil in pan on stovetop on high heat. Reduce to medium heat, and reduce sauce until it is thick and pasty. See photo. This could take 30-60 minutes depending on pan/heat.
- Refrigerate in an airtight container, or freeze anything you won't use in a week or so.
Nutrition Facts : ServingSize 1 Tbsp, Calories 23 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 176 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
CHINESE STIR-FRIED MUSHROOMS WITH OYSTER SAUCE
In this dish, savory vegetarian oyster sauce enhances the earthy flavor of stir-fried Chinese mushrooms to make a fabulous vegetarian/vegan dish.
Provided by Rhonda Parkinson
Categories Side Dish
Time 27m
Yield 4
Number Of Ingredients 11
Steps:
- Reconstitute the mushrooms by soaking in warm water to cover for 20 minutes or until they have softened.
- Remove the mushrooms from the water; squeeze to remove any excess liquid and slice. Reserve 1/3 cup of the soaking liquid (strain to remove any grit if necessary).
- Cut the green onion diagonally into 1-inch pieces and set aside.
- In a small bowl, combine the vegetarian oyster sauce, dark soy sauce , Chinese rice wine or sherry, sugar, and the reserved mushroom soaking liquid. Set aside.
- Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok . When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic.
- Add the soaked and sliced dried mushrooms. Stir-fry for about 1 minute, then add the sauce. Bring to a boil and stir fry until the mushrooms are coated with the sauce.
- Stir in the green onions and the sesame oil .
- Serve immediately as a main course or side dish. Note: You can use chicken broth in place of the mushroom soaking broth if you're not worried about keeping the dish vegetarian.
Nutrition Facts : Calories 102 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 686 mg, Sugar 3 g, Fat 7 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
MUSHROOMS IN OYSTER SAUCE
Though probably not as authentic as using Chinese mushrooms, this vegetable side dish is just as nice with normal button mushrooms
Provided by Jerry Pank
Time 8m
Yield 4
Number Of Ingredients 6
Steps:
- Wipe the mushrooms clean with a damp cloth to clean them - don't wash them under water
- In a small bowl, mix the cornflour and stock together to form a smooth paste
- Heat the oil in the wok and stir-fry for 3-4 minutes
- Add the oyster sauce and cook for a further 1-2 minutes
- Add the cornflour paste and cook until the sauce has thickened
- Add sesame oil and blend well
- Serve immediately
Nutrition Facts : ServingSize 1 Serving, Calories 149 calories
PORK MEDALLIONS WITH OYSTER MUSHROOM SAUCE
Provided by Metro
Time 13m
Yield 2
Number Of Ingredients 9
Steps:
- Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.Remove meat. Add mushrooms to skillet and brown lightly.Add chopped shallot and cook 1 minute.Add white wine and reduce by half.Add stock and reduce to desired consistency.If sauce is too acidic, add a little sugar.Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).
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