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Braised Ginger Mushrooms

A recipe for Braised Ginger Mushrooms (Nấm Kho Gừng) from the cookbook, Vegan Vietnamese! King oyster mushrooms are simmered in a sweet and savory sauce with julienned ginger until tender.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 2 Servings
Course: Side Dish
Cuisine: Vietnamese

Ingredients

  • 7 ounces (200 grams) king oyster mushrooms rinsed and cut into bite-size pieces
  • 1 teaspoon vegetable or mushroom stock powder
  • 2 tablespoons soy sauce
  • 1 tablespoon minced leek white part only
  • 1/2 teaspoon freshly ground black pepper plus more for garnish
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 ounce (28 grams) ginger julienned, plus more for garnish
  • Sliced bird's eye chili pepper for garnish (optional)
  • cilantro for garnish (optional)

Instructions

    Cup of Yum
  1. In a large bowl, combine mushrooms, stock powder, soy sauce, leek, and pepper. Mix well and set aside for 15 minutes.
  2. In a medium skillet, heat oil over low heat. When hot, add sugar and cook until melted and caramelized (1 to 2 minutes).
  3. Add marinated mushrooms and ginger and stir well. Continue to cook over low heat until mushrooms are soft and sauce is reduced by half (about 10 minutes). Remove from heat.
  4. Transfer to a platter; lightly dust with ground pepper; garnish with more ginger strips, sliced chili pepper (if using), and cilantro (if using); and serve.