Aka nấm xào dầu hào, mushrooms pan-fried in oyster sauce. This was basically my lazy dish for yesterday night, taken from Irene Kuo’s Key to Chinese Cooking and slightly adapted to what I had on hand (the original recipe mixed straw and button mushrooms, and also undercooked a little more than this, but I was peeling a grapefruit at the time and forgot to take the mixture off the heat…)

Mushrooms in oyster sauce

 

 

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Mushrooms in oyster sauce
Author: 
Recipe type: Side dish
Cuisine: Vietnamese
Serves: 4
 

A tasty side dish for autumn
Ingredients
  • 500g button mushrooms
  • 2 tablespoons oyster sauce
  • 1 teaspoon light soy sauce
  • 4 cloves garlic, chopped
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame oil
  • 2 tablespoons water

Instructions
  1. Julienne the mushrooms.
  2. In a frying pan on high heat, put some oil, the garlic, and fry until fragrant (30s).
  3. Add the mushrooms, leave on high heat for a few minutes until they start to reduce. Add the oyster sauce plus soy sauce, mix well. Stir for a minute.
  4. Add the sesame oil, cornstarch and water; boil until cornstarch thickens. Mix gently to coat mushrooms in glistening sauce. Wait a minute.
  5. Serve hot.