Oyster Sauce King Oyster Mushrooms
蚝油杏鲍菇 · pan chinese cuisine
A simple home-style stir-fry. The author notes that oyster sauce is already quite salty, so no extra salt is needed. If you don't like heat, skip the chilies or add a little bell pepper for color instead.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
10.58 oz — cut into thin strips
1.13 oz
as needed
4.0 piece
0.02 cup
2.0 stalk
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Cut the ingredients: slice the king oyster mushrooms into thin strips.
✅ Done when: All ingredients are prepped, with the mushrooms cut into even strips.
Sizzle the ginger and garlic in hot oil in the wok until fragrant, then add the king oyster mushroom strips and stir-fry until they soften slightly.
✅ Done when: The ginger and garlic smell fragrant and the mushroom strips look slightly softened.
- 3
Step 3
Add a generous 1 and 1/2 tablespoons of oyster sauce and stir to coat evenly.
✅ Done when: Every mushroom strip is evenly coated with the oyster sauce.
- 4
Step 4
Add a small amount of light soy sauce and stir-fry to combine.
✅ Done when: The soy sauce is fully mixed in with no streaks remaining.
- 5
Step 5
Add the fresh red and green bird's eye chilies and stir-fry.
✅ Done when: The chilies are evenly distributed through the mushrooms.
- 6
Step 6
Just before taking the dish off the heat, scatter the scallions over the top, then plate and serve.
✅ Done when: The scallion pieces are wilted slightly and scattered on top, ready to plate.