Stir-Fried Wild Mushrooms in Oyster Sauce

recipe
0

Be the first to rate it

Yield:

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

Nutritional 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

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

Preparation

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

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.

Note:

September 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note