Stir-Fried Wild Mushrooms in Oyster Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1/2 cup fat-free, less-sodium chicken broth

1/4 cup oyster sauce (such as kame)

2 tablespoons low-sodium soy sauce

1 1/2 tablespoons sake (rice wine)

1 teaspoon sugar

1 teaspoon cornstarch

1/2 teaspoon toasted or regular sesame oil

1 1/2 tablespoons vegetable oil

1/4 cup chopped green onions

1 1/2 tablespoons minced garlic

1 1/2 tablespoons minced fresh ginger

6 cups cremini mushrooms, quartered (about 3/4 pound)

5 cups shiitake mushroom caps, halved (about 3/4 pound)

4 cups oyster mushroom caps, halved (about 1 pound)

2 tablespoons sake (rice wine)

4 1/2 cups hot cooked basmati rice

Directions:

1. To prepare oyster sauce, combine chicken broth through sesame oil in a small bowl. Set aside.
2. To prepare stir-fry, heat vegetable oil in a wok or large Dutch oven over high heat. Add onions, garlic, and ginger; stir-fry 10 seconds. Add mushrooms and 2 tablespoons sake. Partially cover, reduce heat to medium, and cook 4 minutes. Increase heat to high. Add oyster sauce; stir-fry 4 minutes or until mushrooms are tender. Serve over rice.

By RecipeOfHealth.com