Chinese Mushroom Recipe
This Chinese Mushroom Recipe features sautéed button mushrooms flavored with garlic, ginger, soy sauce, chili garlic sauce, and Shaoxing wine. A cornstarch slurry creates a glossy sauce, finished with sesame oil and fresh cilantro. Ready in 20 minutes, it’s an easy, flavourful dish ideal as a side or vegetarian main, offering a savoury, slightly spicy taste with rich umami notes.
Equipment
- Kitchen Utensils Needed
- Large wok or non-stick skillet
- Cutting board & knife
- Small bowl (for slurry)
- Spatula or wooden spoon
- Measuring spoons & cups
Ingredients
- 2 lbs 900g button mushrooms, cleaned and quartered
- 2 tbsp vegetable oil or other neutral oil like canola or sunflower
- 3 cloves garlic finely minced
- 1 tsp fresh ginger grated or finely chopped
- 1 tbsp light soy sauce
- ½ tsp granulated sugar
- 1 tbsp chili garlic sauce adjust to taste
- ½ cup 120 ml vegetable or chicken stock
- ¼ cup 60 ml Shaoxing wine (or dry sherry)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- ½ tsp sesame oil for finishing
- A pinch of white pepper optional
- Salt to taste
- 2 tbsp fresh cilantro chopped (for garnish)
Instructions
Prep The Mushrooms
- Give the mushrooms a quick clean, then cut them into quarters. Set them aside for now.
Make The Cornstarch Mix
- In a small bowl, stir together 1 teaspoon of cornstarch with 2 tablespoons of water. Set that aside too you’ll need it later to thicken the sauce.
Start Cooking
- Heat a bit of vegetable oil in a wok or large frying pan over medium-high heat. Once the oil’s hot, toss in the garlic and ginger. Let them sizzle for about 30 seconds, just until they’re fragrant (don’t let them burn).
Add The Mushrooms
- Throw in the mushrooms and stir fry them for about 5 to 6 minutes. Cook until they start releasing their moisture and get a bit of colour on the edges.
Deglaze And Build Flavor
- Splash in some Shaoxing wine to deglaze the pan, scraping up any bits stuck to the bottom. Add the soy sauce, chili garlic sauce, sugar, and stock. Give everything a good stir to mix.
Thicken It Up
- Pour in the cornstarch-water mix and stir. Let it simmer for a minute or two, just until the sauce thickens slightly.
Wrap It Up
- Drizzle in a bit of sesame oil, add a pinch of white pepper, and taste. Add salt if it needs it.
Serve
- Take the pan off the heat. Sprinkle with chopped cilantro and serve right away, ideally with hot steamed rice or noodles on the side.