Stir-fry Shiitake mushrooms is a smart and easy way to prepare a delicious Chinese-style side dish. Even if it’s possible to use other kinds of mushrooms, the Shiitake are the most traditional and appropriate. The Oyster sauce gives an unique flavor to the mushrooms, and can easily be replaced with the vegan version.
If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy
• 2 Lb (900 g) Shiitake mushroom
• 2 cloves garlic
• 1 tbsp dark soy sauce
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce (classic or vegan)
• 3 tbsp sesame oil
• 2 tsp coriander seeds powder
• 1 tbsp roasted sesame seeds
STIR-FRY SHIITAKE MUSHROOMS
First of all, clean the Shiitake. Discard the stems and bush the caps, then rinse quickly under running water and dry them immediately with a clean cloth.
Now, peel 2 cloves of garlic, and saute them into a wok or a large pan along with the sesame oil, until pale golden.
After that, pick the garlic out and save it into a bowl; then, raise the flame and stir-fry the mushroom, continuously stirring for 5 minutes.
At this point, add the soy sauces, the oyster sauce, and the coriander seeds powder continuing cooking and stirring for 5 minutes more.
Finally, low the flame to medium and add the roasted sesame seeds and the sauteed cloves of garlic. Cook a couple of minute more, then serve immediately.
TAKE A LOOK AT THIS:
CHINESE PORK BELLY STEW Shanghai style
PRINTABLE RECIPE
Stir-fry Shiitake mushrooms is a smart and easy way to prepare a delicious Chinese-style side dish. Even if it's possible to use other kinds of mushrooms, the Shiitake are the most traditional and appropriate. The Oyster sauce gives an unique flavor to the mushrooms, and can easily be replaced with the vegan version. STIR-FRY SHIITAKE MUSHROOMS The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.STIR-FRY SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds
Ingredients
Instructions
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 150Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 1284mgCarbohydrates 5gFiber 2gSugar 0gProtein 3g
This sounds super delicious yet easy to make. Can’t wait to make this for the kids.
It is Kimberly!
Let me know when you’ll make them 🙂
Great job.Thank you for share this recipe…
Very easy recipe, flavors blend together and I got to use seasonings not often pulled from my spice rack. Thank you.
Thanks for your words Michael!
Happy cooking
F.
It turns out wonderful! My son who doesn’t eat stir fry mushroom enjoyed it so much! Thank you for sharing the recipe 🙂 …
Thank you Santi!
Happy cooking 🙂
F.
The mushroom turned out so savory… and it even tastes like cured meat! Perfect as a side dish to every meal.
Thank you Calypso, I’m glad you enjoyed my recipe 🙂
Happy cooking!
F.
When I was reading this dish title, garam masala & pork belly, I was thinking that the person who wrote those recipes must be Asians or from India. However, I have found out that you are Italian in origin. You become the Marco Polo of the 21st century! I have tried your stir-fry shitake mushroom recipe but not following with all the ingredients. (Not soy sauce but stir-fry sauce. Not oyster sauce but teriyaki sauce — I just want to use up all the mushrooms in my refrigerator). Next time, I would use soy sauce & oyster sauce). Anyway, it turns out to be OK. I am no longer so choosy in taste as when I was a child in South East China with my father taking us out eating weekly. Next time would be better! Thank you!
LOL, thank you Amy!
Actually, I spent 6 or 7 months in India, China and South-east Asia, travelling and eating, and I have to say that has been a wonderful part of my life.
happy cooking 🙂
F.