This is a bumble stir-frying recipe with brown beech mushroom and white beech mushroom.

I love mushrooms very much for their special taste and nutrition fact, autumn is one of the best seasons for mushrooms and this is a super easy oyster mushrooms with black peppers.   I love to make chicken soup with mushrooms, sometimes using deep-frying to create a crispy shell. You can also match it with curry. And this one is a more humble and easy mushroom stir frying.  By the way, I love to highly recommend my pan-fried king oyster mushrooms for mushroom lovers. It got so many good feedbacks. 

mushroom stir fry|chinasichuanfood.com

Shimeji is an edible mushroom originated in Asia. But I believe that you can also find the fresh shimeji on your local market.  I mix the two variations together: brown beech mushroom and white beech mushroom to make a stir fry dish. Those beech mushrooms has a stronger fresh taste than oyster mushroom and better tenacity of shiitake mushroom. Thus now they are popular in China.

easy mushroom stir fry|chinasichuanfood.com

The preparation of shimeji is quite simple, just cut off the very hard end because both stem and stalk are great. 

mushroom stir fry|chinasichuanfood.com

Instructions 

Clean the mushrooms and cut off the hard end. Heat up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.

mushroom stir fry|chinasichuanfood.com

Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.

mushroom stir fry|chinasichuanfood.com

mushroom stir fry|chinasichuanfood.com

Transfer out and sprinkle fresh ground pepper.

mushroom stir fry|chinasichuanfood.com

mushroom stir fry|chinasichuanfood.com

Mushroom Stir Fry

Healthy brown beech mushroom and white beech mushroom stir-fry recipe.
5 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: Chinese
Keyword: mushroom, stir fry
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 167kcal
Author: Elaine

Ingredients

  • 2 cups Brown beech mushroom
  • 2 cups White beech mushroom
  • 1 tbsp. vegetable cooking oil
  • 1 tsp. sesame oil
  • 1 thumb piece of ginger , peeled and shredded
  • 4 green onions , white part only, cut into small sections
  • 1/2 tbsp. oyster sauce , vegan for note 1
  • 1 tsp. dark soy sauce , optional only for dark color
  • 1/2 tbsp. light soy sauce

Instructions

  • Clean and prepare the beech mushrooms and drain.
  • Hit up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.
  • Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.
  • Transfer out and sprinkle fresh ground pepper.

Notes

If you want to turn this into vegan friendly, use 1 tablespoon of light soy sauce with 1 teaspoon of cornstarch to replace oyster sauce. 

Nutrition

Calories: 167kcal | Carbohydrates: 33g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 490mg | Potassium: 1440mg | Fiber: 12g | Sugar: 11g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 2mg
mushroom stir fry|chinasichuanfood.com

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10 Comments

  1. I just bought a bunch of white beech mushrooms yesterday and was looking for a great recipe. The stir fry recipe sounds really good and I will try it out today. Thanks for sharing this.

  2. 5 stars
    I LOVE this dish! My only change was I added the “fake” noodles found in the produce dept.
    Why is the carb count so high for this recipe?
    I’m making it again tonight. I think I’ll increase the sauce, just a tiny bit, due to adding the “noodles” (no carbs). Great recipe and so easy.