Stir-Fried Wild Mushrooms in Oyster Sauce

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

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.