Oyster Sauce Mushroom Food

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.

OYSTER MUSHROOM SAUTE

Steps:

• Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.

CHINESE STIR-FRIED MUSHROOMS WITH OYSTER SAUCE

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.

BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

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.