Best Straw Mushroom In Oyster Sauce Recipes

Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon minced garlic
2 tablespoons rice wine or sake
1/2 teaspoon salt, or to taste
1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed
1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.)
1/2 pound cremini mushrooms, stems trimmed and lightly rinsed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken broth or water
1 teaspoon cornstarch
2 1/2 teaspoons canola or corn oil

Steps:

With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

Broccoli and Mushrooms in Oyster Sauce image

Provided by Jenny Sanders

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch broccoli, in pieces
1/2 lb mushroom, sliced
1 tablespoon garlic, minced
1/4-1/3 cup water or 1/4-1/3 cup chicken stock
2 tablespoons vegetable oil
2 tablespoons oyster sauce

Steps:

Clean broccoli.
Trim off flowers into bite-size pieces, lightly peel broccoli stalks and slice into diagonal medallions.
Heat wok on high. Add the oil and when the oil is hot add the broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
Toss in the prepared mushrooms and the garlic, stir, add half of the oyster sauce, stir, cover and simmer at medium heat two minutes.
Serve drizzled with the remaining oyster sauce.

Udon With Butter Straw Mushrooms Oyster Wine Sauce image

Provided by foodart

Categories Japanese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons oil
1/2 cup yellow onion, cubes
1 teaspoon salt
2 teaspoons granulated garlic
1 tablespoon dried chives
2 cups straw mushrooms, drain off the water
4 cups heavy cream
1/2 cup shaoxing wine
1/3 cup oyster sauce
1/4 cup unsalted butter
1 lb fresh udon noodles, al dente

Steps:

In a hot wok add oil and place on a hot heat stove top.
Add onion and stir fry until golden brown.
Season the mixture with salt and garlic and chives and combine mixture.
Add in the straw mushroom and heavy cream and bring to a boil.
Reduce to a simmer for 10 minutes, add in the wine and oyster sauce and blend well.
Add in the butter and udon and combine and serve hot.