I have been on a Chinese food kick lately, and I have recently fallen in love with the powers of Lee Kum Kee Premium Oyster Sauce and Chinese rice wine to make food taste “Just like in the restaurant.” So, in light of my recent discovery of these two ingredients, last week I made one of my all-time favorite dishes, Mushrooms with Oyster Sauce, for the very first time.
It couldn’t be easier, and this healthy recipe took about 5 minutes start to finish, was low fat, and so flavorful and delicious, that I can’t believe I never made it sooner.
So, to help keep you from making the same mistake, here is my easy recipe for Mushrooms w Oyster Sauce. Feel free to jazz it up with the addition of chili flakes or sesame seeds, the use of some exotic mushrooms, or by replacing one box of mushrooms with half a pound of Chinese greens like broccolini or baby bok choy. (Here is a link to a recipe for Chinese Greens w Mushrooms & Oyster Sauce.)
Enjoy! Marsya ~
This is a healthy low-fat recipe (the only oil is the sesame oil in the sauce) and, depending on how strict you are with your definition of a vegetarian recipe, it is also a vegetarian stir-fry recipe. If you are vegan, or looking for a vegan recipe, you can substitute Lee Kum Kee Vegetarian Stir-Fry Sauce or Lee Kum Kee Mushroom Flavored Stir-Fry Sauce which is Shitake flavored. (I have never used either of them because I am in LOVE with the oyster sauce, but then again, I’m not vegan :)
Mushrooms w Oyster Sauce Recipe:
Serves two as an entrée or 4 as a side dish
Two 10 oz package of mushrooms.
2 tablespoons oyster sauce (Lee Kum Kee Premium Oyster sauce is the best, but I have used other brands that were just fine.)
2 tablespoons water
2 tablespoons low sodium soy sauce
2 tablespoons Chinese rice wine (crucial – don’t skip)
1 tablespoon cornstarch
2 teaspoons garlic powder
2 teaspoons sesame oil
1 teaspoon sugar
If the mushrooms are very small leave whole. Otherwise cut into quarters.
Mix all ingredients except the mushrooms in a bowl using a fork to make sure all the lumps are out of the cornstarch
Put the mushrooms in a frying pan or wok – DON’T preheat the pan
Pour in the sauce and stir until the sauce begins to bubble and thicken – about 1 to 2 minutes
Serve with white or brown rice if desired, or eat with spoon to gather sauce in every bite if you’d rather avoid the carbohydrates.