Braised Mushrooms (Chinese-Style)
User Reviews
5
Braised Mushrooms (Chinese-Style)
Description
This dish starts by frying minced ginger, garlic, and chopped shallots in neutral oil in a wok or skillet to develop aroma. Mushrooms are added and cooked briefly with Shaoxing wine to infuse flavor and promote browning. A combination of vegetable or chicken stock, oyster sauce, soy sauces, sesame oil, sugar, and white pepper is poured in to create a flavorful braising liquid.
Simmering covered allows the mushrooms to absorb the sauce and soften while reducing the liquid volume. Uncovered cooking continues to thicken the sauce and concentrate flavors. Finally, a cornstarch slurry is stirred in to thicken the sauce further, leaving the mushrooms coated in a glossy, savory glaze with minimal excess liquid. Chopped scallions garnish the dish for fresh contrast.
This mushroom dish offers a balance of savory umami, mild sweetness, and a slight peppery note. It pairs well as a vegetable side in Chinese-style meals and can be customized by choice of mushrooms and stock. It showcases quick pan cooking combined with gentle braising techniques.
Ingredients
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- ½ teaspoon ginger minced
- 1 ½ teaspoons garlic chopped
- 2 tablespoons shallot or red onion, chopped
- 20 ounces white button mushrooms cut in half or quarters, or cremini mushrooms
- 1½ tablespoons Shaoxing wine
- 1¼ cup vegetable stock or mushroom stock or chicken stock, low sodium
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 2 teaspoons soy sauce
- ½ teaspoon dark soy sauce (or mushroom-flavored dark soy sauce)
- 1 teaspoon sesame oil
- 1 pinch sugar
- ⅛ teaspoon ground white pepper
- 1 teaspoon cornstarch (mixed into a slurry with 2 teaspoons water)
- 1 scallion (chopped)
Instructions
- Heat a wok or skillet over medium heat. Add the neutral oil, and swirl the pan around to coat it in oil. Add the ginger, and fry for 30 seconds. Then add the chopped garlic and shallots.
- Once the garlic and shallots are fragrant and slightly softened (about 30 seconds), add the mushrooms and toss until lightly coated. Add the Shaoxing wine. Cook for 2 to 3 minutes, stirring occasionally until the mushrooms start to brown slightly.
- Stir in the chicken stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Bring to a simmer. Cover, and cook for about 5 minutes. Uncover and continue to cook, stirring occasionally for another 10 minutes. The sauce should begin to reduce and coat the mushrooms.
- Once the sauce begins to coat the mushrooms, add the cornstarch slurry to thicken the sauce to your liking. There should be very little sauce at this stage with most of the sauce coating the mushrooms. Turn up the heat to reduce the excess liquid if desired.
- Toss in the chopped scallions, reserving some green portions for the final garnish. Plate and serve, garnished with some of the reserved scallion greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 287mg | 12% |
| Potassium | 743mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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