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Oyster Mushroom Stir Fry

July 2, 2017 7 Comments

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5 minutes’ oyster mushroom 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.

oyster mushroom stir fry | Chinasichuanfood

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.

oyster mushroom stir fry | Chinasichuanfood

 

Ingredients

  • 400g oyster mushroom, end removed and spilt into small pieces
  • 1 and 1/2 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
  • 1/4 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.

oyster mushroom stir fry | Chinasichuanfood

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.

oyster mushroom stir fry | Chinasichuanfood

oyster mushroom stir fry | Chinasichuanfood

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

oyster mushroom stir fry | Chinasichuanfood

5 from 2 votes
Print
Oyster Mushroom Stir Fry
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
oyster mushroom stir fry
Course: stir fry
Cuisine: Sichuan
Keyword: mushroom, Oyster
Servings: 2
Calories: 213 kcal
Author: Elaine
Ingredients
  • 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
  • 1/4 tsp. ground Szechuan peppercorn
  • coriander stems for decoration ,optional
Instructions
  1. 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.
  2. 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.
  3. Add green onion sections in. Mix well. Decorated with coriander stems.
Nutrition Facts
Oyster Mushroom Stir Fry
Amount Per Serving
Calories 213 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 480mg21%
Potassium 888mg25%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 2g2%
Protein 7g14%
Vitamin A 365IU7%
Vitamin C 2.6mg3%
Calcium 13mg1%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Recipes, Stir fry

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Comments

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  1. Paul Larson says

    July 16, 2017 at 9:13 am

    Thanks for the Oyster Mushroom Stir Fry. I added a little extra oyster sauce, Szechuan pepper, plus two cloves garlic to taste. I think I had more like 500g mushrooms which was probably why. And the best news was the perfect mushrooms we were able to find.

    Reply
  2. Lee Thayer says

    May 14, 2018 at 5:13 am

    5 stars
    Excellent mushrooms! I cooked up 500 grams last night for the family, big hit, very well enjoyed. Thank you for another wonderful recipe, Elaine. Certainly worthy of 10 stars.

    Reply
    • Elaine says

      May 14, 2018 at 8:06 am

      Thanks so much Lee for trying this recipe and leaving me such a great comment. This is not a famous dish, just a personal creation. I am really glad to know that your family love this.

      Reply
  3. Suki says

    January 14, 2019 at 3:48 pm

    5 stars
    I just tried yourboysrer mushroom stor fry very simple recipe but very satisfying i had it with brown rice thanks for sharing your recipe👍

    Reply
    • Elaine says

      January 14, 2019 at 7:43 pm

      Thank you so much for the lovely feedback, Suki!

      Reply
  4. Sapna says

    May 3, 2020 at 3:51 pm

    How is this SO GOOD??! I found your recipe and just made it today. So easy!

    Reply
    • Elaine says

      May 5, 2020 at 7:10 am

      Mushrooms can produce excellent flavors.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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