Stir-Fried Wild Mushrooms in Oyster Sauce

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

Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 7%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1g
  • Protein: 12g
  • Carbohydrate: 56g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 5.3mg
  • Sodium: 733mg
  • Calcium: 15mg

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.
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