Recipe
Sweet, sour and irresistibly savoury, this mushroom stir-fry comes together in minutes. You may choose to build a Buddha bowl around these mushrooms, or simply serve with rice — they can easily hold their own as the star of the show!
You will need
Serves 4
- 2 tablespoons vegetable oil
- 40g rock sugar, or white sugar
- 600g mixed gourmet mushrooms, cut into bite-sized pieces
- A few slices of ginger
For the seasoning:
- 260g rice vinegar
- 1/2 teaspoon salt
- 1 1/2 tablespoons Shaoxing cooking wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese black vinegar, to taste
- 3 bay leaves
- 2 star anise
To garnish:
- 3 spring onions, thinly sliced
Recipe: Shu Liu
Directions
10 mins to prep
10 mins to cook
-
Step 1
Heat a wok or large pan over medium-high heat. Add the vegetable oil and heat before adding the rock sugar. Stir until the sugar has dissolved.
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Step 2
Add the mushrooms and ginger and stir so that all of the pieces are coated in the caramel.
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Step 3
Add all seasoning ingredients and stir until combined.
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Step 4
Cook for a few minutes, stirring occasionally, until almost all of the liquid has evaporated. The mushrooms should be glossy and the sauce sticky.
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Step 5
Garnish with spring onions and serve!
Hot tip!
Shu’s preferred mushrooms for this dish are oysters, king oysters, and lion’s mane.
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Recipe: Shu Liu
