Oyster mushroom is my favorite mushroom. They present great flavor either in soups, hot pot, and this lovely pan-fried version.

5 minutes’ oyster mushrooms stir fry with Szechuan peppercorn. Summer is coming and it is quite hot in my city. So I prepare simple dishes for my family and matches with cold drinks or congee. I have drawn up a post introducing some of the summer dishes in China, you can check them here.

Oyster mushroom is easy to access ingredient now around the year. I love its tastes and texture. In winter days when soups are essential to a Chinese table, I usually cook them in soups. But in summer, I prefer quick stir fry.

The method used in this recipe is not stir-frying, strictly. I prefer to call it sauté. The key point of this dish is to remove the water content. Mushrooms can absorb water quickly and release it out when cooked. So the sauce becomes watery and cannot cling to the dish itself. If you do plan to wash them, squeeze the water out and drain them in ventilated places for 30 minutes or so. Or if the mushrooms are clean enough, clean them with a wet cloth other than water.

Ingredients

• 400g oyster mushroom, end removed and spilt into small pieces
• 1 and ½ tbsp. oyster sauce
• 1 teaspoon dark soy sauce
• 1 thumb ginger, shredded
• 6 green onions, white and green part separated, cut into 1 inch sections
• 2 tbsp. cooking oil
• ¼ tsp. ground Szechuan peppercorn or black pepper
• coriander stems for decoration

Steps:

Remove the tough ends of oyster mushroom and spilt into small pieces. Then quickly wash and try your best to squeeze the water out. Or if your mushrooms are clean enough, skip washing so there will be no extra water content.

Heat up oil in wok over medium fire, fry green onion whites and ginger shreds until aromatic. Place the mushrooms in. Add oyster sauce and dark soy sauce. When frying the mushrooms, do not move them too frequently. All we want to do is to remove the extra water content and make the taste from oyster sauce more concentrated. But move them when they are sticky to the wok. The process should last for 1 to 2 minutes until the mushrooms are well darkened. Sprinkle Szechuan peppercorn powder or ground black pepper.

Add green onion sections in. Mix well. Decorated with coriander stems.

Oyster Mushroom Stir Fry

Elaine

oyster mushroom stir fry

5 from 2 votes

Print Recipe

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course stir fry

Cuisine Sichuan

Servings 2

Calories 213 kcal

Ingredients

  

1x2x3x

• ▢ 400 g oyster mushroom ,end removed and spilt into small pieces
• ▢ 1.5 tbsp. oyster sauce
• ▢ 1 tsp. dark soy sauce
• ▢ 1 thumb ginger ,shredded
• ▢ 6 green onions ,white and green part separated, cut into 1 inch sections
• ▢ 2 tbsp. cooking oil
• ▢ ¼ tsp. ground Szechuan peppercorn
• ▢ coriander stems for decoration ,optional

Instructions

 

• Remove the tough ends of oyster mushroom and spilt into small pieces. Then quickly wash and try your best to squeeze the water out. Or if your mushrooms are clean enough, skip washing so there will be no extra water content.
• Heat up oil in wok over medium fire, fry green onion whites and ginger shreds until aromatic. Place the mushrooms in. Add oyster sauce and dark soy sauce. When frying the mushrooms, do not move them too frequently. All we want to do is to remove the extra water content and make the taste from oyster sauce more concentrated. But move them when they are sticky to the wok. The process should last for 1 to 2 minutes until the mushrooms are well darkened. Sprinkle Szechuan peppercorn powder or ground black pepper.
• Add green onion sections in. Mix well. Decorated with coriander stems.

Nutrition

Calories: 213kcalCarbohydrates: 15gProtein: 7gFat: 15gSaturated Fat: 1gSodium: 480mgPotassium: 888mgFiber: 5gSugar: 2gVitamin A: 365IUVitamin C: 2.6mgCalcium: 13mgIron: 2.8mg

Keyword mushroom, Oyster

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