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.
- In a small bowl, combine the 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 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.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||9 g|