Chinese Stir-Fried Mushrooms With Oyster Sauce

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 06/26/19
Chinese food, stir fry bok choy and shitake mushroom with oysters sauce topping

susan.k. / Getty Images
  • Total: 27 mins
  • Prep: 20 mins
  • Cook: 7 mins
  • Yield: 3 to 4 servings
Nutritional Guidelines (per serving)
184 Calories
9g Fat
22g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3 to 4 servings
Amount per serving
Calories 184
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 2027mg 88%
Total Carbohydrate 22g 8%
Dietary Fiber 9g 30%
Protein 11g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this vegan recipe for Chinese stir-fried black mushrooms, the earthy flavor of the fungi is enhanced by the addition of vegetarian oyster sauce. 

This makes a terrific vegan main course meal or side dish to accompany any Chinese main course of your choosing. The savory sauce and chewy, meaty mushrooms will satisfy even the omnivores in your life.

Ingredients

Steps to Make It

  1. Reconstitute the mushrooms by soaking in warm water to cover for 20 minutes or until they have softened.

  2. 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).

  3. Cut the green onion diagonally into 1-inch pieces and set aside.

  4. 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.

  5. 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.

  6. 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.

  7. Stir in the green onions and the sesame oil.

  8. 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.