Braised Mushrooms, Chinese Style
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces Chinese dried black mushrooms
- 1tablespoon peanut oil
- 1¼cup vegetable or chicken stock
- 2tablespoons dark soy sauce
- 2tablespoons sugar
- 2tablespoons sesame oil
- 1tablespoon rice wine or dry sherry
- 2scallions, sliced
Nutritional analysis per serving (4 servings)
159 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 4 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the mushrooms in warm water for 20 minutes until soft, squeeze the excess liquid from the mushrooms. Discard the stems but leave the mushrooms whole.
- Step 2
Heat a wok or skillet and add the peanut oil. Add the mushrooms and stir-fry for a few seconds. Quickly add the stock, soy sauce, sugar, sesame oil and wine. Reduce heat to low.
- Step 3
Braise the mushrooms for about seven minutes, stirring constantly, until they have absorbed most of the sauce. Transfer to a serving platter, garnish with scallions and serve.
- Dark soy sauce is richer and somewhat thicker than light soy sauce. Chinese or Japanese light soy sauce is lighter in color, thinner and saltier. Both are sold in markets that carry Asian ingredients. Light soy sauce should not be confused with an American-made kind of soy sauce that is lower in sodium.
Private Notes
Comments
I have made this recipe many times; it is great for pot lucks and buffets. But the mushrooms rarely absorb the liquid in 7 minutes! It's more like 30-45, so either I'm doing something wrong or leave yourself more time. They freeze well and don't need to be served warm.
This is excellent! The taste is authentic; these could be used combined with other ingredients in many Chinese dishes. Cook them ahead, and they just get better in the fridge--useful when you have several other courses to cook on the stove-top just before eating.
I have made this recipe many times; it is great for pot lucks and buffets. But the mushrooms rarely absorb the liquid in 7 minutes! It's more like 30-45, so either I'm doing something wrong or leave yourself more time. They freeze well and don't need to be served warm.
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