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
STIR FRIED OYSTERS WITH GARLIC
Love those oysters! This is a simple, fast and enjoyable recipe. Oysters have to be good for you because they sure do taste good!!
Provided by Tebo3759
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil 4 cups water in pot and add oysters for 10-15 seconds .
- Remove with slotten spoon to paper towels to drain.
- Blend cornstarch with 4 Tbs water and add oyster and soy sauce.
- Heat oil in wok, add wine, oysters, green onion& ginger.
- Stir fry 15 seconds.
- Add cornstarch mixture and stir fry 1 minute.
- Enjoy.
Nutrition Facts : Calories 149.8, Fat 6.1, SaturatedFat 1, Cholesterol 56.7, Sodium 623, Carbohydrate 10.3, Fiber 0.4, Sugar 0.5, Protein 11.9
STIR-FRIED OYSTERS WITH MUSHROOMS AND SCALLIONS
Provided by Marian Burros
Categories dinner, pastas, main course
Time 15m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Heat water for pasta.
- Measure oyster liquor; add water, if necessary, to make 3/4 cup.
- Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
- Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
- Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
- Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
- Cook noodles in boiling water about 1 minute.
- Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
- Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.
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OYSTER MUSHROOM STIR-FRY - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (2)Category Large PlatesCuisine AsianCalories 479 per serving
- Mix the marinade ingredients: 1 tbsp tamari, 2 tsp rice vinegar, 2 tsp maple syrup, 2 tsp sesame oil and 1 tsp liquid smoke in a medium mixing bowl. If your mushrooms are on the large side, slice them lengthwise into smaller pieces. Place them in the marinade and mix well so that they get evenly coated. Set aside for at least 30 minutes for the mushrooms to soften and absorb the marinade's flavours.
- Mix the remaining ingredients: 1 tbsp tamari, 2 tsp rice vinegar, 1 tsp maple syrup and 2 tsp sesame oil in a bowl and set aside. This will be used to season the broccoli.
- Cook your rice. I used brown rice, which takes about 35-40 minutes to cook, so I started cooking it about 25 minutes before I started on the stir-frying. If you use white rice it will cook in the same time it takes for the stir-fry to be ready.
- Heat up 2 tsp of peanut oil in a non-stick wok. Add spring onion, garlic, ginger and chilli and stir-fry on a medium heat until softened and fragrant, for about 1-2 minutes. Transfer to a large plate and set aside.
SPICY KING OYSTER MUSHROOM STIR-FRY (VEGAN!) - THE WOKS …
From thewoksoflife.com
5/5 (12)Total Time 20 minsCategory VegetarianCalories 224 per serving
- Cut each oyster mushroom in half lengthwise. Place each mushroom half flat side down, and score with your knife lengthwise. Make the slices deep, without slicing completely through the mushroom. Then make perpendicular cuts across the lengthwise cuts, again making sure not to slice all the way through. Every third cut, slice through the mushroom to create ½ inch pieces.
- Heat 4 tablespoons oil in a wok over high heat. Fry the mushrooms lightly in the oil until golden brown on one side. Flip and fry on the other side until golden. Continue frying until the mushrooms are tender. Remove the mushrooms from the oil.
- Reduce the heat to medium low. Add another tablespoon of oil to the wok. Add the ginger, and cook for 1 minute. Add the garlic and cook for another 30 seconds. Stir in the spicy bean sauce and cook for another 30 seconds.
- Add the mushrooms back to the wok, along with the light soy sauce and ½ teaspoon sugar. Add the peppers to the wok and stir-fry everything together for another 2 minutes. Serve!
EASY OYSTER MUSHROOM STIR-FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
4.5/5 (2)Category Side DishCuisine ChineseTotal Time 15 mins
- Bring a pot of water to a boil. Add mushrooms. After 20 seconds, iImmediately remove mushrooms with a colander or slotted spoon and drain (you don't need to dry the mushrooms).
- Heat a nonstick skillet over medium high heat until hot, about 1 minute. Add vegetable oil and heat for about 1 minute. Add garlic and stir until fragrant, about 30 seconds. Add mushrooms, give it a stir, then spread sugar on top. Keep stirring mushrooms for about 1 minute 30 seconds, until the edges turn slightly golden. Sprinkle salt and pour soy sauce over mushrooms. Quickly stir for another minute, until the soy sauce is absorbed evenly. Stop heat and transfer mushroom to a plate.
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