What an amazing side dish to any Chinese meal. The meaty texture and deep intense flavour of the shiitake mushrooms goes so well with this oyster and soy sauce bubbling sauce. Topped off with some chives and sesame seeds it’s also a delight to look at. And the best thing? It’s made within 10 minutes!
I used fresh shiitake for this recipe, you could also use king oyster mushrooms. Most Chinese recipes use the dried shiitake mushrooms though, they give an even more intense flavour. Be sure to soak the overnight in cold water or for an hour in hot water before using them though. Oh and don’t throw out the soaking liquid, this will be used in the sauce!
To keep it vegetarian / vegan you can of course replace the oyster sauce with a vegan version!
Recipe inspired by @redhousespice.
Chinese Braised Shiitake Mushrooms
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 250 g fresh shiitake mushroom, sliced into big bite size chunks - see notes for substitutes
- 1 teaspoon salt
- 1 tbsp neutral cooking oil
- 2 cloves garlic - thinly sliced
- The sauce
- 250 ml water
- 1/4 vegetable or mushroom stock cube
- 2 tbsp oyster sauce - or vegan option
- 1 tsp Shaoxing wine
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- To add later
- 1 tbsp cornstarch - mixed with 2 tablespoon water
- To serve
- Sesame seeds
- Chives or spring onions
Instructions
Mix together all the sauce ingredients and set aside.
Heat the oil in a wok or frying pan and add the garlic. Stir fry for 1 minute until softened.
Add the mushrooms and stir to coat with the garlic and oil.
Sauté for 1-2 minutes until just starting to brown.
Add the sauce to the pan and bring to a simmer. Let the mushrooms cook for 5-6 minutes.
When the mushrooms are juicy and tender add the cornstarch mix and stir well.
Simmer until the sauce becomes thick enough to cover your spatula, 1-2 minutes.
Serve with a sprinkle of sesame seeds and some finely chopped chives or spring onions
Notes
Most Chinese recipes use the dried shiitake mushrooms, they give an even more intense flavour. For the best flavour be sure to soak the overnight in cold water or for an hour in hot water before using them. Oh and don’t throw out the soaking liquid, this will be used in the sauce (instead of the water in the ingredients list, you can then omit the stock cube).
