|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|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 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.
- 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
- 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; 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 diagonally into 1-inch pieces and set aside.
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.
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.
Stir in the 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.