Mushrooms In Oyster Sauce Recipe
Mushrooms in oyster sauce is a savory and umami-rich dish featuring tender mushrooms coated in a glossy, flavorful sauce. Enhanced with garlic, ginger, and a touch of sesame oil, this quick stir-fry pairs beautifully with steamed rice or as a side to complement any meal.
Equipment
- Wooden spoon or spatula
- Ladle
- Wok or large skillet
- Measuring cup
- Cutting boardSharp knife
- Small bowl for cornstarch mixture
- Measuring spoons
Ingredients
- ½ tsp ginger, minced
- 2 cups shiitake/oyster/black/portobello mushrooms
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 2 tablespoons cold water
- ¼ cup chicken broth/water from soaking the mushrooms
- 1 tsp brown sugar
- 1 tbsp garlic, minced
- Salt and pepper to taste
Instructions
- If needed, soak the mushrooms in warm water for 15 minutes and reserve the liquid.
- If the mushrooms are large, cut them into quarters.
- Heat oil in a wok over medium-high heat and sauté garlic and ginger until fragrant.
- Add mushrooms and stir-fry for about a minute before adding oyster sauce, dark soy sauce, sugar, and chicken broth, stirring well to coat.
- Once the sauce begins to bubble, pour in the cornstarch mixture and continue stirring until the sauce thickens.
- Remove from heat, drizzle with sesame oil, and serve immediately.
Notes
- For a deeper flavor, substitute chicken broth with reserved mushroom soaking liquid.
- To add a hint of spice, include a dash of white pepper or chili flakes.
- If using fresh mushrooms, avoid washing them under running water to prevent sogginess—wipe them clean with a damp cloth.
- Adjust the sauce consistency by adding more broth if needed, keeping it silky rather than overly thick.