Continue with our quest for mushroom dishes, this Chinese style with oyster sauce hits the spot.
炒蘑菇
/chăo mógu/ (Chinese)
-shiitake mushrooms
15-20 dried black mushrooms or shiitake mushrooms
2 gloves of minced garlic
2 slices of minced ginger
2 Tbs. (30 ml) each: vegetarian oyster sauce and soy sauce (or soy free liquid aminos
2 tsp. (10 ml) rice wine or dry sherry
1 tsp. (5 ml) sugar
1/3 cup (80 ml) reserved mushroom soaking liquid
few drop of sesame oil
1 green onion, cut diagonal into 1-inch (2,25 cm) pieces.
ē 1. Reconstitute the mushrooms by soaking them in warm water for 20 minutes.
èr 2. Squeeze to remove any excess liquid and slice. Reserve 1/3 cup (80 ml).
san 3. Strain the reserve mushroom liquid.
shè 4. In a small bowl, combine the oyster sauce, soy sauce, rice wine/sherry, sugar, and the reserved mushroom liquid. Set aside.
hwŏ 5. Heat a wok over medium-high. Add 2 Tbs. (30 ml) oil.
lēù 6. Add garlic and ginger. Stir-fry briefly.
chē 7. Add dried mushrooms. Stir-fry 1 minute.
ba 8. Add the sauce. Bring to a boil and stir-fry until mushrooms are coated with the sauce.
chēŭ 9. Stir in green onion and sesame oil.
Serve with other Asian dishes.
