Stir-fried oyster and shiitake mushrooms with garlic

Stir-fried oyster and shiitake mushrooms with garlic

Su chao shuang gu

By
From
Every Grain of Rice
Photographer
Chris Terry

Stir-fried mushrooms with garlic and spring onion are one of the dishes I most frequently cook: this simple method seems to produce a dish that is delicious out of all proportion to its ingredients. You can use any mixture of mushrooms you like, or indeed a single variety – button and enoki mushrooms are also very good – but I find oyster and shiitake a particularly happy combination.

Lard or chicken fat adds another, irresistible dimension (use lard instead of regular cooking oil, or add a spoonful of chicken fat towards the end of cooking to intensify the flavours of the mushrooms). Sometimes I’ll use goose fat if I have some, or add a little of the fat that has solidified at the top of a potful of red-braised pork. And don’t throw away the layer of fat that solidifies in a roast chicken tray or at the top of a stock; it keeps well in the refrigerator and is a perfect addition to stir-fried mushrooms.

Ingredients

Quantity Ingredient
275g oyster mushrooms
150g fresh shiitake mushrooms
3 garlic cloves, sliced
200ml stock
salt
2 spring onions, finely sliced, green parts only
2-3 tablespoons cooking oil
or 2-3 tablespoons lard

Method

  1. Clean the oyster mushrooms if necessary and tear or cut lengthways into bite-sized pieces. Trim off and discard the shiitake stalks and slice their caps.
  2. Heat the wok over a high flame. Add the oil or lard and swirl it around before adding the garlic, which should be stir-fried very briefly until you can smell its fragrance. Then tip in the mushrooms and stir-fry for a couple of minutes until they have somewhat reduced in volume. Then pour in the stock and bring to a boil. Continue to stir until the mushrooms are tender and the stock has been largely absorbed, adding salt to taste. Then add the spring onions, stir a few times so they feel the lick of heat, then serve.
Tags:
Chinese
Sichuanese
Asian
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