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Stir-fried Mushrooms With Oyster Sauce

User Rating 4 Star Rating (1 Review)


Chinese food, stir fry bok choy and shitake mushroom with oysters sauce topping
susan.k./Moment Open/Getty Images
Savory vegetarian oyster sauce enhances the earthy flavor of dried black mushrooms.

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes


  • 15 - 20 dried black mushrooms
  • 2 cloves garlic
  • 2 slices ginger
  • 2 tablespoons vegetarian oyster sauce
  • 2 tablespoon 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


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.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Mushroom Delight, Member lee_fielder

I prepared this recipe last night to be a side to an Indian shrimp curry. A little cross-cultural, but it was the perfect balance to the curry. I did double the recipe successfully, using dried oyster mushrooms equally with the shiitake. I increased the amount of soaking liquid to 1/2 cup, not 2/3, so it would thicken a little more in cooking. I also added 4 leaves of bok choy, cut to bite-sized pieces. I put the stem pieces into the wok just before the mushrooms, and fried for about 1/2 minute, then added the mushrooms. The leaf pieces went in last, fried just enough to start to wilt, then the sauce was added. I liked the flavor and crunch the bok choy added to the mushrooms. This is a great Chinese vegetable dish, one which I will add to my list of regulars!

11 out of 14 people found this helpful.

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