MIXED CHINESE MUSHROOMS

Love to eat them? Make this easy mushroom stir-fry in the style of Chinese food. The slightly spicy stir-fry sauce makes the food taste great.

My mom loves Mixed Chinese mushrooms, and I think they are her favorite kind. Dad would always fish the mushrooms out of different dishes at the dinner table for Mum.  You can use dried Chinese and wood ear mushrooms instead of fresh ones, but they will need to be rehydrated in hot water overnight. If you prefer, you can also use vegetarian oyster sauce.

Ingredients you’ll need :

  • 2 tbsp groundnut oil
  • 1 tsp grated fresh ginger
  • 1 carrot, sliced
  • 8 Chinese or portobello mushrooms, quartered
  • 60g (½ cup) tinned straw mushrooms
  • a small handful of fresh wood ear mushrooms
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce (or vegetarian oyster sauce)
  • ½ tbsp dark soy sauce
  • 1 tbsp Chinese wine
  • 120ml (½ cup) vegetable or chicken stock
  • ¼ tsp granulated sugar
  • 1 garlic clove, crushed
  • ¼ tsp salt
  • 1 onion, diced
  • ¼ tsp white pepper
  • 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
  • 1 tsp sesame oil

2 steeps to make MIXED CHINESE MUSHROOMS :

  1. Heat the wok on high heat, after that add the groundnut oil, garlic, and ginger and
    quickly toss for 30 seconds. then add the onion and carrot and stir to combine,
    then add all the mushrooms and stir-fry for 2 minutes.
  2. After all add the remainder of the ingredients, except the cornflour mixture and the
    sesame oil. Bring to a boil, then continue to boil until the liquid has reduced
    by half. Stir in the cornflour mixture to thicken the sauce, then remove from
    the heat and stir in the sesame oil. Serve straight away.

MIXED CHINESE MUSHROOMS Notes :

The robust flavor of dried shiitake mushrooms has long been a favorite among Chinese chefs, but I prefer to put the spotlight on the great variety of grown exotic Asian mushrooms. When prepared in a Chinese fashion, mushrooms become a fantastic delivery system for taste and are quite successful overall. This stir-fry highlights the distinct flavors, colors, and textures of five different species of mushrooms: the delicate oyster and enoki, the slightly meaty and strong flavor of fresh shiitakes and Swiss browns, and the crispiness of cloud ear mushrooms.

Tip:


When comparing different types and brands of dried Chinese mushrooms,
buy mushrooms that are large and thick. A thicker Chinese mushroom
provides a better texture when eating.

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