My mum loves Chinese mushrooms; they are probably her absolute favorite. At the dinner table, Dad would always fish out the mushrooms from various dishes for Mum. Relationship goals! You can use dried Chinese and wood ear mushrooms instead of fresh (but they’ll need to be re-hydrated in hot water overnight) and use vegetarian oyster sauce if you prefer.
- Preparation times: 5 minutes
- Cooking times: 7 minutes
- Serves: 2
- 2 tbsp groundnut oil
- 1 garlic clove, crushed
- 1 tsp grated fresh ginger
- 1 onion, diced
- 1 carrot, sliced
- 8 Chinese or portobello mushrooms, quartered
- 60 g (½ cup) tinned straw mushrooms
- a small handful of fresh wood ear mushrooms
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- ½ tbsp dark soy sauce
- 1 tbsp Chinese wine
- 120 ml (½ cup) vegetable or chicken stock
- ¼ tsp granulated sugar
- ¼ tsp salt
- ¼ tsp white pepper
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
- 1 tsp sesame oil
When comparing different types and brands of dried Chinese mushrooms, buy mushrooms that are large and thick. A thicker Chinese mushroom provides a better texture when eating.
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