Oyster Sauce Three-Mushroom Medley
Oyster sauce mushrooms that are ready in minutes—tender, flavorful, and deliciously savory.
Ingredients and Tools
- Shiitake mushrooms
- Crab flavor mushrooms
- White beech mushrooms
- Xiaomila chili
- Bell pepper
- Cooking oil
- Salt
- Cooking wine
- Starch
- Light soy sauce
- Chicken bouillon
- Scallion
- Minced ginger
- Oyster sauce
- Broccoli
Measurements
- Fresh shiitake mushrooms 2 pieces
- Crab flavor mushrooms 30 g
- White beech mushrooms 30 g
- Xiaomila chili 1 piece
- Bell pepper 0.5 piece
- Cooking oil 10 ml
- Edible salt 5 g
- Cooking wine 2 ml
- Starch 10 g
- Light soy sauce 10 ml
- Chicken bouillon 3 g
- Scallion 0.5 piece
- Minced ginger 1 piece
- Oyster sauce 5 ml
- Boiling water 350 ml
- Broccoli 100 g
Steps
- Crab flavor mushrooms and white beech mushrooms: remove root-end soil and tear into clusters
- Slice shiitake mushrooms (each slice 0.5-1 cm thick; thicker slices are chewier than thinner ones)
- Pour starch into a small bowl, add 50ml water, and stir until the starch dissolves with no lumps (this is starch slurry). Set aside
- When the water boils, add broccoli and boil in plain water for 3 minutes. Put into a bowl and set aside
- Wash the pan and bring water to a boil, add 5 g edible salt, then add crab flavor mushrooms, white beech mushrooms, and shiitake mushrooms. Boil for 1 minute
- After 1 minute, remove and drain
- Heat the pan with oil. When small bubbles start to appear, add minced ginger, xiaomila chili, and bell pepper and stir-fry for 30 S
- Add the three mushrooms, then add light soy sauce, oyster sauce, and chicken bouillon in order. Stir-fry evenly, then pour in the starch slurry
- Cook over medium heat until the sauce reduces, add cooking wine and chopped scallions, then remove from the pan
- Plate with broccoli