You can use any combination of fresh and/or canned mushrooms for this dish: button, crimini, shiitake, maitake, oyster, abalone, shimeji, straw, enoki, etc., etc. The oyster sauce is what ties everything together. A great veggie (although not strictly vegetarian because of the oyster sauce) dish to serve on its own or with other Chinese main course dishes, along with steamed white rice on the side.
Ingredients:
1 1/2 lbs. assorted mushrooms (I used 8 oz. each of Maitake, Oyster, and Brown Shimeji mushrooms for this recipe)
Feel free to substitute with any other combo of mushrooms
6-8 cloves garlic, minced
2 scallions, chopped
Sauce:
1 tbsp. mirin
2 tbsp. oyster sauce
1/4 tsp. black pepper
1 tsp. sesame oil
Stock:
1 cup water
1 tsp. chicken base
1/4 tsp. salt
Cornstarch slurry:
1 tsp. cornstarch
2 tsp. water
4-5 tbsp. vegetable oil
1. Trim the ends off of the fresh mushrooms and cut any large caps into smaller bite-sized pieces.
2. Combine the sauce ingredients together in a bowl; set aside.
3. Combine the water and chicken base in a bowl or measuring cup; set aside.
3. Combine the cornstarch slurry in a small bowl; set aside.
4. Heat the oil in a saute pan or wok over medium high heat. Add the garlic and saute for several seconds until fragrant.
5. Add the mushrooms, toss, and turn heat down to medium. Cover and let simmer about 2 minutes. Add the chicken stock, bring to a boil, then stir in the sauce ingredients. Season with 1/4 tsp. salt.
6. Bring the mixture up to a boil and add the cornstarch slurry. Stir briefly until the sauce has thickened. Garnish with the chopped scallions and plate on a serving dish.
Ingredients:
1 1/2 lbs. assorted mushrooms (I used 8 oz. each of Maitake, Oyster, and Brown Shimeji mushrooms for this recipe)
Feel free to substitute with any other combo of mushrooms
6-8 cloves garlic, minced
2 scallions, chopped
Sauce:
1 tbsp. mirin
2 tbsp. oyster sauce
1/4 tsp. black pepper
1 tsp. sesame oil
Stock:
1 cup water
1 tsp. chicken base
1/4 tsp. salt
Cornstarch slurry:
1 tsp. cornstarch
2 tsp. water
4-5 tbsp. vegetable oil
1. Trim the ends off of the fresh mushrooms and cut any large caps into smaller bite-sized pieces.
2. Combine the sauce ingredients together in a bowl; set aside.
3. Combine the water and chicken base in a bowl or measuring cup; set aside.
3. Combine the cornstarch slurry in a small bowl; set aside.
4. Heat the oil in a saute pan or wok over medium high heat. Add the garlic and saute for several seconds until fragrant.
5. Add the mushrooms, toss, and turn heat down to medium. Cover and let simmer about 2 minutes. Add the chicken stock, bring to a boil, then stir in the sauce ingredients. Season with 1/4 tsp. salt.
6. Bring the mixture up to a boil and add the cornstarch slurry. Stir briefly until the sauce has thickened. Garnish with the chopped scallions and plate on a serving dish.
Fresh oyster, brown shimmer, and maitake mushrooms (these are relatively inexpensive and readily available at the 99 Ranch Market if you happen to have one in your hood).
Oyster sauce, mirin, sesame oil, and black pepper.
Briefly saute the chopped garlic in oil.
Add the mushrooms, cover, and cook about 2 minutes.
Add the stock and bring to a boil.
Add the sauce ingredients.
Add the cornstarch slurry and cook briefly until the sauce has thickened.
Garnish with scallions and plate.
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