Chinese Stir-Fried Mushrooms With Oyster Sauce

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 01/23/23
Chinese food, stir fry bok choy and shitake mushroom with oysters sauce topping

susan.k. / Getty Images

Prep: 20 mins
Cook: 7 mins
Total: 27 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
102 Calories
7g Fat
7g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 102
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 686mg 30%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 2g
Vitamin C 4mg 18%
Calcium 15mg 1%
Iron 1mg 7%
Potassium 286mg 6%
*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

  • 15 to 20 dried black mushrooms, reserve 1/3 cup of the mushroom soaking liquid

  • 1 green onion

  • 2 tablespoons vegetarian oyster sauce

  • 2 tablespoons dark soy sauce

  • 2 teaspoons Chinese rice wine, or dry sherry

  • 1 teaspoon sugar

  • 2 tablespoons vegetable oil, or canola oil

  • 1 to 2 teaspoons minced garlic

  • 1 teaspoon minced fresh ginger

  • 1/4 teaspoon sesame oil

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.