|Nutritional Guidelines (per serving)|
|Servings: 3 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 9g||30%|
|*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.|
In this vegetarian/vegan recipe for Chinese stir-fried black mushrooms, the earthy flavor of the fungi are enhanced by the addition of vegetarian oyster sauce.
This makes a terrific vegetarian/vegan main course or a side dish to accompany any Chinese main course of your choosing.
- 15 to 20 dried black mushrooms
- 1 green onion
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoon dark soy sauce
- 2 teaspoons Chinese rice wine (or dry sherry)
- 1 teaspoon sugar
- 1/3 cup reserved mushroom soaking liquid (or chicken broth for a non-vegetarian/vegan dish)
- 2 tablespoons neutral oil (vegetable, canola, etc.)
- 1 to 2 teaspoons fresh garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1/4 teaspoon sesame oil
Reconstitute the mushrooms by soaking in warm water to cover for 20 minutes or until they have softened.
Remove the mushrooms from the water and 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 on the diagonal into 1-inch pieces and 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 reserved soaked and sliced dried mushrooms. Stir fry for about 1 minute, then add the reserved sauce. Bring to a boil and stir fry until the mushrooms are coated with the sauce.
Stir in the reserved 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/vegan.