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Stir-Fried Wild Mushrooms in Oyster Sauce

Yield serves 6 (serving size: 3/4 cup stir-fry and 3/4 cup rice)

Ingredients

  • Oyster sauce:
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup oyster sauce (such as Kame)
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons sake (rice wine)
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon toasted or regular sesame oil
  • Stir-fry:
  • 1 1/2 tablespoons vegetable oil
  • 1/4 cup chopped green onions
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons minced fresh ginger
  • 6 cups cremini mushrooms, quartered (about 3/4 pound)
  • 5 cups shiitake mushroom caps, halved (about 3/4 pound)
  • 4 cups oyster mushroom caps, halved (about 1 pound)
  • 2 tablespoons sake (rice wine)
  • 4 1/2 cups hot cooked basmati rice

Nutrition Information

  • calories 300
  • caloriesfromfat 7 %
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 1 g
  • protein 12 g
  • carbohydrate 56 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 5.3 mg
  • sodium 733 mg
  • calcium 15 mg

How to Make It

  1. To prepare oyster sauce, combine chicken broth through sesame oil in a small bowl. Set aside.

  2. To prepare stir-fry, heat vegetable oil in a wok or large Dutch oven over high heat. Add onions, garlic, and ginger; stir-fry 10 seconds. Add mushrooms and 2 tablespoons sake. Partially cover, reduce heat to medium, and cook 4 minutes. Increase heat to high. Add oyster sauce; stir-fry 4 minutes or until mushrooms are tender. Serve over rice.