China · Cantonese
Three Mushrooms in Oyster Sauce
Shiitake, shimeji and white beech mushrooms braised in oyster sauce until silky and chewy, with a faint chili warmth, arranged over blanched broccoli.
The term three delicacies mushrooms covers whatever good mushrooms are available, and the dish changes shape with the season and the market. Shiitake bring the body, while shimeji and white beech mushrooms supply the slippery texture that holds sauce. Blanching the mushrooms separately before the wok keeps their flavour clear rather than muddy.
Ingredients
- shimeji mushrooms30 g
- white beech mushrooms30 g
- bird's eye chili1 pieces
- bell pepper0.5 pieces
- cooking oil10 ml
- salt5 g
- cooking wine2 ml
- cornstarch10 g
- light soy sauce10 ml
- chicken bouillon powder3 g
- scallion0.5 pieces
- oyster sauce5 ml
- boiling water350 ml
- broccoli100 g
Directions
- 1
Trim the muddy base from the shimeji and white beech mushrooms and pull the clusters apart.
- 2
Slice the shiitake mushrooms 0.5 to 1 cm thick; thicker slices have more bite than thin ones.
- 3
Put the cornstarch in a small bowl, add 50 ml of water and stir until the lumps are gone to make a slurry.
- 4
Bring water to a boil, add the broccoli and boil for 3 minutes, then transfer to a bowl.
- 5
Wash the pot, bring fresh water to a boil, add 5 g of salt and the shimeji, white beech and shiitake mushrooms, and boil for 1 minute.
- 6
After 1 minute, lift them out and drain.
- 7
Heat the oil in the wok and, once it starts to bubble, add the minced ginger, bird's eye chili and bell pepper and stir-fry for 30 seconds.
- 8
Add the mushrooms, then the light soy sauce, oyster sauce and chicken bouillon powder in that order, toss, and pour in the cornstarch slurry.
- 9
Cook over medium heat until the sauce has reduced, add the cooking wine and chopped scallion and turn out.
- 10
Arrange the broccoli underneath.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.