This is a bumble stir-frying recipe with brown and white beech mushrooms. This time, I also added oyster mushrooms. It is a quick, savory Chinese stir fry, and you can transfer it into vegan by using mushroom vegan oyster sauce.
The ingredient – Shimeji mushroom
Shimeji is an edible mushroom that originated in Asia. Now they are almost everywhere in the world, also called beach mushrooms. The most popular and common types are white and brown beach mushrooms. I mix the two types.
Other mushrooms you may use
If you don’t know where to get beach mushrooms, you can substitute other mushrooms. My recommendation includes shiitake, button, and oyster mushrooms. I mix in around 1/3 oyster mushroom in this stir fry.
Step by Step Instructions
The preparation of shimeji is quite simple; just cut off the tough end because both stem and stalk are great.
Wash it or not: If you are using high-quality mushrooms, you can simply skip the washing process. Sometimes, though, just like me, I still want to clean before using. Rinse under running water very quickly and then set aside to drain completely.
Heat oil in a wok. Add green onion whites and ginger shreds, and fry over low heat until slightly browned and seared.
Then, place the mushrooms in. Here comes the most important tip—simmer this for 2-3 minutes until the water has almost evaporated.
Then, oyster sauce and soy sauce, mix in sesame oil, and sprinkle some ground pepper.
Decorate with a collection of scallion green, and that’s our easy and straightforward mushroom stir fry.
My favorite mushroom recipes
I love mushrooms for their unique taste and nutrition. Autumn is one of the best seasons for mushrooms, and this is a super easy oyster mushroom with black peppers. I love to make chicken soup with mushrooms, sometimes deep-frying to create a crispy shell. You can also match it with curry. This one is a more humble and easy mushroom stir-frying. By the way, I highly recommend my pan-fried king oyster mushrooms to mushroom lovers. It got so much good feedback.
- 1 cup brown beech mushroom
- 1 cup white beech mushroom
- 10 pieces of oyster mushrooms , optional
- 1 tbsp. vegetable cooking oil
- 1 tsp. sesame oil
- 1 thumb piece of ginger , peeled and shredded
- 4 green onions , white part only, cut into small sections
- 1/2 tbsp. oyster sauce , vegan for note 1
- 1 tsp. dark soy sauce , optional only for dark color
- 1/2 tbsp. light soy sauce
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Clean and prepare the beech mushrooms and drain.
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Hit up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.
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Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.
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Transfer out and sprinkle fresh ground pepper.
If you want to turn this into vegan friendly, use 1 tablespoon of light soy sauce with 1 teaspoon of cornstarch to replace oyster sauce.
Calories: 167kcal | Carbohydrates: 33g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 490mg | Potassium: 1440mg | Fiber: 12g | Sugar: 11g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 2mg
