King oyster mushrooms in garlic sauce
King oyster mushroom stems brown into thick, juicy discs.
- Prep
- 12 min
- Cook
- 8 min
- Rest / wait
- 2 hr
- Total
- 2 hr 20 min
- Makes
- Serves 2
Your new skill: Start with preparation, then work through one step at a time.
King oyster mushroom stems brown into thick, juicy discs. A small amount of cornflour turns the garlicky sauce glossy enough to cling to them.
Your ingredients
Get ready: Knife, small bowl, saucepan if using wood ears, and a large frying pan.
- 2 tbsp cooking oil
- 6 king oyster mushrooms
- 1 tbsp minced garlic
- 50 g rehydrated wood-ear mushrooms, optional; soak and boil before use
- 3 fresh chillies, thinly sliced
- 1 spring onions, finely chopped
- Sauce: 1 tbsp unsalted stock, instead of cooking wine
- Sauce: 1 tbsp black rice vinegar
- Sauce: 1 tbsp light soy sauce
- Sauce: 1 tsp dark soy sauce
- Sauce: ½ tbsp sugar
- Sauce: ½ tbsp cornflour
- Sauce: 1 tbsp water
Let’s make it
-
Prepare mushrooms and sauce
Slice king oyster mushrooms into thick discs. If using wood ears, soak as their packet directs, rinse and boil for 5 minutes before draining. Mix stock, vinegar, both soy sauces, sugar, cornflour and water in a bowl.
-
Brown the discs
Heat the oil in the pan and briefly stir the garlic until fragrant. Add king oyster mushrooms and cook, turning, until browned at the edges.
-
Add the extras
Add the cooked wood ears and sliced chillies. Stir-fry until all the mushrooms are cooked through.
-
Make it glossy
Stir the sauce again, pour it into the pan and toss with the spring onion. Once it bubbles and thickens, take off the heat and serve hot.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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