Mushrooms in oyster sauce is a quick and easy stir-fry that’s packed with flavor and ready in just 10 minutes. It’s a fantastic dish to pair with a side of rice for a satisfying meal.
Here’s how to make it: This recipe showcases the unique taste of oyster sauce. I mix it with thick soy sauce for a touch of sweetness and finish it off with a drizzle of smoky sesame oil.
You can whip this up in a regular frying pan or, if you have one, a wok, which is perfect for stir-fries. But don’t worry if you don’t have a wok—any pan will do. The important part is to cook the mushrooms in a way that helps the sauce stick. Mushrooms tend to absorb water and release it as they cook, so if you wash them, make sure to squeeze out the water and let them drain for a bit. If they’re already clean, you can just wipe them with a damp cloth.
This dish is so versatile and pairs well with a protein of your choice and a side of rice. It’s a simple yet delicious meal that you’ll love for its ease and taste. Enjoy!
Mushrooms in Oyster Sauce Recipe
Ingredients
- 400 g Oyster mushrooms ends removed and split into small pieces
- 1.5 tbsp Oyster sauce
- 1 tsp Dark soy sauce
- 1 Thumb-sized piece of ginger shredded
- 6 green Onions white and green parts separated, cut into 1-inch sections
- 2 tbsp Cooking oil
- 1/4 tsp ground Szechuan peppercorn or black pepper
- Coriander stems for decoration optional
Instructions
- Remove the tough ends of the oyster mushrooms and split them into small pieces. Rinse quickly and try to squeeze out excess water. If they’re clean enough, skip washing to avoid extra moisture.
- Heat the oil in a wok over medium heat. Add the green onion whites and shredded ginger. Fry until aromatic.
- Add the mushrooms to the wok. Stir in the oyster sauce and dark soy sauce. Let the mushrooms cook without stirring too frequently. This helps to concentrate the flavor and reduce excess water. Stir only when they start sticking to the wok.
- Cook for about 1-2 minutes until the mushrooms are well-cooked and darkened. Sprinkle with ground Szechuan peppercorn or black pepper.
- Add the green onion sections and mix well. Garnish with coriander stems if desired.
Notes
- Don’t Over-Stir: Let the mushrooms cook without moving them too frequently. This allows them to caramelize and intensify in flavor. Stir only when they start to stick to the wok.
- Adjust Spice to Taste: Feel free to adjust the amount of ground Szechuan peppercorn or black pepper based on your spice preference. For more heat, add extra peppercorn.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 215 kcal |
| Carbohydrates | 15g |
| Protein | 6g |
| Fat | 15g |
| Sodium | 480mg |
| Potassium | 888mg |
| Sugar | 3g |
Can I Use Different Types Of Mushrooms For This Recipe?
Yes, you can use various types of mushrooms for this recipe. While oyster mushrooms are traditional, you can substitute with shiitake, button, or cremini mushrooms. Each type will bring a slightly different flavor and texture, so feel free to choose your favorite or mix different varieties.
Is There A Substitute For Oyster Sauce?
If you need a substitute for oyster sauce, you can use soy sauce mixed with a bit of sugar or honey to mimic the sweet and salty flavor. Another option is hoisin sauce, which has a similar consistency but a sweeter taste. For a vegetarian version, you can use mushroom soy sauce or a vegan oyster sauce alternative.
How Do I Make Sure The Mushrooms Stay Tender?
To keep the mushrooms tender, avoid overcooking them. Sauté the mushrooms over medium-high heat until they are just tender and have absorbed the flavors of the oyster sauce. If you cook them too long, they can become tough and dry. Also, make sure not to overcrowd the pan; cook the mushrooms in batches if needed for an even cook.
