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You are here: Home / Recipes / STIR-FRY SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds

STIR-FRY SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds

03/21/2018 by Filippo Trapella 11 Comments

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 CHINESE-STYLE with soy sauce and sesame seeds

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• 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 CHINESE-STYLE with soy sauce and 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.

STIR-FRY SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds

TAKE A LOOK AT THIS:

CHINESE PORK BELLY STEW Shanghai style

CHINESE PORK BELLY STEW Shanghai style

PRINTABLE RECIPE

Yield: 4

STIR-FRY SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds

STIR-FRY SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds

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.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

STIR-FRY SHIITAKE MUSHROOMS

  1. First of all, clean the Shiitake.
  2. Discard the stems and bush the caps, then rinse quickly under running water and dry them immediately with a clean cloth.
  3. Now, peel 2 cloves of garlic, and saute them into a wok or a large pan along with the sesame oil, until pale golden.
  4. 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.
  5. At this point, add the soy sauces, the oyster sauce, and the coriander seeds powder continuing cooking and stirring for 5 minutes more.
  6. 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.

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

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.

© Filippo Trapella - philosokitchen.com
Cuisine: Chinese / Category: Side

 

STIR-FRIED SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, Paleo, Recipes, Sides, Vegan, Vegetarian Tagged With: appetizer, chinese, coriander, mushroom, sesame, shiitake, side, stir-fry, vegan, vegetarian

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Comments

  1. Kimberly Baxter says

    04/25/2018 at 5:50 am

    This sounds super delicious yet easy to make. Can’t wait to make this for the kids.

    Reply
    • Filippo Trapella says

      04/25/2018 at 12:43 pm

      It is Kimberly!
      Let me know when you’ll make them 🙂

      Reply
  2. natural mushrooms says

    02/12/2019 at 12:23 am

    Great job.Thank you for share this recipe…

    Reply
  3. Michael Alexander says

    04/20/2019 at 8:00 pm

    Very easy recipe, flavors blend together and I got to use seasonings not often pulled from my spice rack. Thank you.

    Reply
    • Filippo Trapella says

      04/22/2019 at 8:48 am

      Thanks for your words Michael!

      Happy cooking

      F.

      Reply
  4. Santi Choo says

    05/16/2019 at 7:46 am

    It turns out wonderful! My son who doesn’t eat stir fry mushroom enjoyed it so much! Thank you for sharing the recipe 🙂 …

    Reply
    • Filippo Trapella says

      05/16/2019 at 5:57 pm

      Thank you Santi!

      Happy cooking 🙂

      F.

      Reply
  5. Calypso says

    12/07/2020 at 9:19 pm

    The mushroom turned out so savory… and it even tastes like cured meat! Perfect as a side dish to every meal.

    Reply
    • Filippo Trapella says

      12/07/2020 at 9:21 pm

      Thank you Calypso, I’m glad you enjoyed my recipe 🙂
      Happy cooking!
      F.

      Reply
  6. Amy Leung says

    03/07/2021 at 7:23 pm

    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!

    Reply
    • Filippo Trapella says

      03/08/2021 at 7:06 am

      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.

      Reply

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