Mushrooms in Oyster Sauce Recipe
Oyster mushrooms are a fantastic ingredient, offering great flavor and versatility throughout the year. Whether in a hearty winter soup or a quick summer stir-fry, they always shine. They’re easy to find and work wonderfully in a variety of dishes, making them a staple in your kitchen.
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.