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Braised Mushrooms (Chinese-Style)
These simple, delicious Chinese-style braised mushrooms are a great side dish, or can even serve as a satisfying vegetarian main dish.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 135 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- ½ teaspoon minced ginger
- 1 ½ teaspoons chopped garlic
- 2 tablespoons chopped shallots (or red onion)
- 20 ounces white button or cremini mushrooms (cut in half or quarters)
- 1½ tablespoons Shaoxing wine
- 1¼ cup low sodium vegetable stock (or mushroom stock or chicken stock)
- 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.
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Nutrition Information
Calories
135kcal
(7%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
287mg
(12%)
Potassium
743mg
(21%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135
% 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.