King oyster mushroom with garlic sauce (鱼香杏鲍菇)

Method7 steps · about 8 min

1. 1

   Step 1: Have 50 g fully rehydrated, drained wood ear mushrooms ready before starting. Trim and cut the six king oyster mushrooms into chunky discs, keeping their caps. Peel and mince the garlic (1 tbsp) to measure 1 tbsp. Wash and thinly slice the three chillies; wash and finely chop the scallion (1). Keep all the prepared ingredients within reach before heating the wok.

   Uses All 6 king oyster mushrooms, about 400 g · 1 tbsp minced garlic · 50 g fully rehydrated, drained wood ear mushrooms · All 3 fresh chillies · 1 scallion stalk · Separate water for washing chillies and scallion

2. 2

   Step 2: Mix the Shaoxing wine, black rice vinegar (1 tbsp), light and dark soy sauces (1 tsp), sugar (½ tbsp), cornstarch (½ tbsp) and measured tablespoon of water (1 tbsp) in a bowl until combined. Keep the complete sauce beside the wok.

   Uses 1 tbsp Shaoxing rice wine · 1 tbsp black rice vinegar · 1 tbsp light soy sauce · 1 tsp dark soy sauce · ½ tbsp sugar · ½ tbsp cornstarch · 1 tbsp measured sauce water

   
3. 3

   Step 3: Heat all 2 tbsp cooking oil in the wok. Add the prepared minced garlic and fry briefly until fragrant, without letting it burn.

   Uses All 2 tbsp cooking oil · All 1 tbsp garlic prepared in step 1

4. 4

   Step 4: Stir all the prepared king oyster mushroom discs and caps into the garlic oil. Fry until moisture has reduced and the mushroom edges begin to brown.

   Uses The complete garlic-and-oil base from step 3 · All six mushrooms cut in step 1

   
5. 5

   Step 5: Add all the prepared wood ear mushrooms and sliced fresh chillies. Stir-fry for about 1 minute until thoroughly hot.

   Stir-fry wood ear mushrooms and chillies · 1 minUses All browned mushrooms and garlic oil from step 4 · All 50 g rehydrated wood ear mushrooms and three sliced chillies from step 1

6. 6

   Step 6: Stir the prepared sauce thoroughly again so the cornstarch is suspended, then pour it all into the wok with the chopped scallion. Toss until the sauce thickens and coats the mushrooms, then turn off the heat immediately.

   Uses The complete hot stir-fry from step 5 · All sauce mixed in step 2 · All the scallion chopped in step 1

   
7. 7

   Step 7: Serve the finished mushrooms warm as two side portions. Serve alongside the optional separately cooked plain rice if wanted.

   Uses All finished mushrooms and thickened sauce from step 6 · Optional plain rice, already cooked separately