Mixed Mushroom Stir-Fry

Name: Mixed Mushroom Stir-Fry
Cuisine: China
Ingredients: 200 g/7 oz canned straw mushrooms; 200 g/7 oz dried Chinese mushrooms, soaked for 30 minutes in warm water; 2 slices fresh root ginger, chopped; 30 ml/2 tbsp groundnut/peanut oil; 5 ml/1 tsp cornflour/cornstarch; 3 garlic cloves, chopped; 200 g/7 oz canned button/white or oyster mushrooms; 200 g/7 oz canned button/white or oyster mushrooms; 30 ml/2 tbsp groundnut/peanut oil; 200 g/7 oz canned button/white or oyster mushrooms; fresh coriander/cilantro leaves, to garnish; fresh coriander/cilantro leaves, to garnish; 30 ml/2 tbsp oyster sauce; 5 ml/1 tsp cornflour/cornstarch; 2.5 ml/½ tsp ground black pepper; 15 ml/1 tbsp soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Yunnan chefs are adept at cooking the many varieties of mushrooms found in the region, the most popular being dried mushrooms, straw mushrooms and oyster mushrooms. You can use any mixture, or even just one type.

Ingredients

200 g/7 oz canned straw mushrooms
200 g/7

Asia
China
Yunnan
Side dish

Method

Drain and rinse the canned mushrooms. Cut off the hard stalks from the soaked dried mushrooms. Cut all the mushrooms into similar-sized pieces.
Heat the oil in a wok and fry the ginger and garlic for 30 seconds, until golden brown, then add the mushrooms. Stir-fry for 2 minutes.
Put the cornflour into a bowl and blend in