Savory vegetarian oyster sauce enhances the earthy flavor of dried black mushrooms.
Prep Time: 20 minutes
Cook Time: 7 minutes
Ingredients:
- 15 - 20 dried black mushrooms
- 2 cloves garlic
- 2 slices ginger
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon granulated sugar
- 1/3 cup reserved mushroom soaking liquid or chicken broth* (See Note Below)
- a few drops sesame oil
- 1 green onion, chopped
Preparation:
Reconstitute the mushrooms by soaking in warm water for 20 minutes or until they have softened. Squeeze to remove any excess liquid and slice. Reserve 1/3 cup of the soaking liquid (strain to remove any grit if necessary).
Mince the garlic and ginger. Cut the green onion on the diagonal into 1-inch pieces. In a small bowl, combine the oyster sauce, dark soy sauce, Chinese rice wine or sherry, sugar and the reserved mushroom soaking liquid. Set aside.
Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the dried mushrooms. Stir-fry for about 1 minute, then add the sauce. Bring to a boil and stir-fry until the mushrooms are coated with the sauce. Stir in the green onion and the sesame oil. Serve immediately.
*You can use chicken broth in place of the mushroom soaking broth if you're not worried about keeping the dish vegetarian.
Mince the garlic and ginger. Cut the green onion on the diagonal into 1-inch pieces. In a small bowl, combine the oyster sauce, dark soy sauce, Chinese rice wine or sherry, sugar and the reserved mushroom soaking liquid. Set aside.
Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the dried mushrooms. Stir-fry for about 1 minute, then add the sauce. Bring to a boil and stir-fry until the mushrooms are coated with the sauce. Stir in the green onion and the sesame oil. Serve immediately.
*You can use chicken broth in place of the mushroom soaking broth if you're not worried about keeping the dish vegetarian.
