This oyster mushroom stir fry is quick and easy. The whole dish is light and balanced. It has a nice garlicky taste, and the drops of soy sauce brings out the fresh, delightful flavor of the mushrooms.
Oyster mushroom stir-fry is a very easy and quick dish that my mom usually cooks at home as a weekday dinner. She always uses a wok to cook this dish because she is more familiar with cooking in the traditional Chinese way. However, I wanted to make this dish even easier by using a nonstick skillet. I carried out this experiment and it turned out just as delicious as the one cooked in a wok. So, now I’m happy to announce that you can enjoy this dish regardless of whether own a wok!
– Briefly boil the mushrooms beforehand.
It will lock the water inside the mushrooms, so they won’t get soggy during stir-frying. A quick blanch also makes the mushroom easier to cook through during stir frying. It shortens the cook time and results in a firm and juicy texture. Be careful, though as boiling the mushrooms for too long will create a tough texture.
– Heat the skillet thoroughly before adding ingredients
This way you can sear the mushrooms in short period of time without drawing any water out of it. Same logic applies when stir frying with a wok.
– Add a dash of sugar
Adding a dash of sugar during the stir-frying process gives the mushroom a shiny appearance without making the dish taste sweet.
Launch of my YouTube Video Channel!
I’m so excited to announce the launch of my cooking video channel! I have been planning for this for a while and finally I finished my first show today, about how to cook Chinese style easy oyster mushroom stir-fry. You can click to watch the short video below and get the full recipe at the end of this post.
If you are new to Chinese cooking, don’t forget to check out my YouTube channel. I have a collection of cooking videos that is focused on Chinese cuisine, which will help you become familiar with preparing Chinese dishes in a very short time.
Easy Oyster Mushroom Stir-Fry
- 360 grams (13 ounces) oyster mushrooms , tough ends removed and cut into bite sized pieces
- 1 tablespoon vegetable oil
- 2 cloves garlic , chopped
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoons light soy sauce
- cilantro for garnish , chopped (Optional)
- Bring a pot of water to a boil. Add mushrooms. After 20 seconds, iImmediately remove mushrooms with a colander or slotted spoon and drain (you don't need to dry the mushrooms).
- Heat a nonstick skillet over medium high heat until hot, about 1 minute. Add vegetable oil and heat for about 1 minute. Add garlic and stir until fragrant, about 30 seconds. Add mushrooms, give it a stir, then spread sugar on top. Keep stirring mushrooms for about 1 minute 30 seconds, until the edges turn slightly golden. Sprinkle salt and pour soy sauce over mushrooms. Quickly stir for another minute, until the soy sauce is absorbed evenly. Stop heat and transfer mushroom to a plate.
- Garnish with cilantro and serve warm.
The post was updated on 22nd Oct. 2014
Questions and Reviews
This is my first time pay a visit at here and i am actually
pleassant to read everthing at one place.
Would it be possible to refrigerate this and serve it as a cold dish? Very recently, my girlfriend and I had a small cold Oyster Mushroom dish at a restaurant and it was really good! I think it had a bit of ginger and tiny red peppers, too. It may also have had some dark vinegar in the sauce as well, but I’m not sure.
Hi Luke, for the dish in this recipe, I usually serve warm. It’s a personal habit that I always warm it up a bit in microwave after refrigerated, so the mushrooms will have a softer texture. But it’s possible to serve it as a cold dish and its flavor will be very nice too.
The cold dish you mentioned is really interesting! It sounds like the mushrooms are blanched and then served with a dressing, instead of stir-fry (a wild guess). Next time I’ll try adding some ginger and vinegar to the dish and see how it goes. Thanks so much for sharing and hope you have a great day! 🙂
And thank you for the very nice response! 😀
By the way, I just made this 5 minutes ago (with no additions to the recipe). It turned out really well!
You’re so fast! I’m so glad it turned out great! Did you try to eat them after cooling down? Anyhow, very happy to hear it worked out 🙂
Yeah, I nibbled on them a bit after they cooled down, but with this recipe I think they taste better hot. I stumbled across a recipe for king oyster mushrooms (杏鮑菇, I think) and also cooked them tonight and they were great! It uses some Japanese ingredients, but I replaced them with Chinese versions.
(sorry for the double post above).
I just check out the link and the king oyster mushrooms look delicious! Yep, it is 杏鮑菇. I cook them sometimes with a similar sauce, but I add sugar instead of mirin, probably just like you did 😉
I haven’t cooked king oyster mushrooms for a while and will get a batch this weekend! Thanks for sharing the recipe 🙂
(No prob I just helped deleting the repeated post)
Hi Luke, just want to let you know that I cooked this recipe you mentioned and loved it! I wrote about it this week (here => http://18.104.22.168/recipes/teriyaki-king-oyster-mushroom). Thanks so much for sending me this one. It’s and awesome recipe and so glad I found a new way to cook king oyster mushrooms!
😀 I’m really happy you posted it on your blog!
Very simple yet an amazing outcome, thank you for the recipe.
You’re the most welcome! I’m so glad you like the recipe Rubina! Have a great day 🙂
Thanks Maggie, I can’t wait to try the other reason recipes as well.
Oops! Didn’t know how got in there.. 🙂
No problem Rubina! Let me know how the dishes turn out if you tried other recipes 🙂
Cannot wait to try some of these yummy sounding recipes
Happy cooking Robyn! Hope the dish turns out great 🙂
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