FatFree Home
FatFree Recipe Archive
More general recipes from FatFree

garlic-mushroom-stir-fry recipe

Date: Fri, 6 Mar 1998 00:15:14 +0800
From: "K Lim" (koombana@mbox2.singnet.com.sg)

This is the only way my family eats Shitake Mushrooms here in Singapore.
The measurements are VERY approximate. 

Garlic Mushroom Stir-Fry

2 c  shitake mushrooms -- coarsely chopped
about 7 cloves of garlic -- chopped or minced (depending on preference) --
use more or less, as preferred.
3 T vegetarian oyster sauce
1/2 c vegetable broth -- low sodium
4 T white cooking wine 
1 t sugar
1 t Worcestershire sauce (vegetarian)
1 T corn starch mixed with 2 T water 

Lightly coat non-stick pan with PAM, saute garlic in wine till fragrant
(about 1 minute or till wine cook down). Add mushrooms and stir-fry
constantly for 30 seconds. Add oyster sauce, and mix well. Add vegetable
broth, sugar and worcestershire sauce, mix well. Cover pan for 30 seconds
to allow mushrooms to cook down & soften and flavours to develop. My mom
always say that you can smell it when it's ready! Lift cover, add more
broth if too little moisture (you want a gravy!!). Thicken the sauce with
the cornstarch-water mixture, trickle the cornstarch mixture slowly into
the sauce, stirring constantly till you get the consistency you like. Turn
off the heat, dish it up and serve with another Chinese Stir-Fried Mixed
Vegetables dish, a nice clear soup and rice, and you have a great meal!!

kwvegan vegan