Irene Kuo

Mushrooms in Oyster Sauce

炒雙菇

Preparation info
  • Serves

    2 to 4

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Dark and glistening, the two kinds of mushrooms offer two distinct textures—the straw mushrooms are silky and soft, the button mushrooms firm and slightly crunchy. Of course, you could also use just one kind of mushroom with an equally tasty result.

Ingredients

  • 1 cup straw mushrooms
  • 1 cup small canned button mushrooms
  • 2 tabl

Method

Rinse both canned mushrooms and drain.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in the scallions and stir a few times; then add the mushrooms and stir and toss for about 1 minute. Add the soy sauce and oyster sauce and stir for another minute. Add the cornstarch mixture and sesame oil; stir until the mushrooms are