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
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
CHINESE BEEF STIR FRY IN OYSTER SAUCE
Make and share this Chinese Beef Stir Fry in Oyster Sauce recipe from Food.com.
Provided by classichef
Categories Vegetable
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Slice beef thinly into 1 inch square. Put in a bowl and marinate for 1 hour.
- Heat wok and add 1 T oil, stir fry vegetable until crisp tender.
- Pour in seasoning sauce for veg, blend well and arrange vegetable on plate.
- Heat wok again and stir fry beef in 4 T oil till light brown, set aside.
- In the same wok, stir fry ginger and green onions.
- Add beef stir quickly then add the seasoning sauce.
- Stir until thickened and heated through.
- Pour over vegetable and serve with rice.
Nutrition Facts : Calories 436.8, Fat 32.6, SaturatedFat 9.4, Cholesterol 76, Sodium 1008.2, Carbohydrate 10.9, Fiber 1.6, Sugar 5.5, Protein 23.8
STIR-FRIED GREENS WITH OYSTER SAUCE
A great side dish for a DIY Chinese take-away, or an filling quick meal.
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 10m
Number Of Ingredients 11
Steps:
- Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
- Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
- Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
- Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.
STIR FRY MAITAKE MUSHROOM & BEEF WITH OYSTER SAUCE
This recipe is from a Japanese Mushroom company called Yukiguni Maitake Corporation. I bought some maitake mushrooms at a local japanese market and wanted to add the recipe here so that I can find it tomorrow when I plan to cook them! I would image you could use regular "gringo" mushrooms too. But I have read that the health benefits of maitake mushrooms is really really good- especially for cancer.
Provided by kda949
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes.
- Break maitake mushrooms into bite sized pieces.
- Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems).
- Add red pepper, green onion and eggplant to the wok and stir fry.
- Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through.
- If desired, add 1-4 tsp corn starch to thicken the sauce.
Nutrition Facts : Calories 145.3, Fat 7.4, SaturatedFat 1, Sodium 1382.8, Carbohydrate 14.6, Fiber 6.2, Sugar 6.1, Protein 5.4
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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CHINESE STIR-FRIED OYSTER MUSHROOMS WITH CHICKEN
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- Lay the chicken breast on a chopped board and, holding your knife at a right angle to the board, cut it into thin slices. Place in a bowl. Add the marinade ingredients with 2 teaspoons cold water and mix well.
- Holding your knife at a steep angle, cut the spring onion on a bias into ⅜-inch (1 cm) slices, keeping the white and green parts separate. Clean the oyster mushrooms if necessary and tear or cut lengthwise into bite-sized pieces, discarding any hard bits at the base of their stalks.
- Heat a seasoned wok over a high flame. Add 1 teaspoon of the oil or lard, swirl it around, then add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.
- Reheat the wok over a high flame, then add the remaining oil and swirl it around. Add the chicken and stir-fry to separate the slices. When the slices are separating but still pinking, add the ginger, garlic and spring onion whites and continue to stir for a few moments until you can smell their fragrances. Then return the mushrooms and stir to incorporate, adding salt and pepper to taste. Finally, stir in the spring onion greens, then serve.
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