You might remember seeing this dish, a glorious dish of mushrooms, we just had at Jade Asian Restaurant. I loved it so much, I wanted to replicate it. Coincidentally, my mom was thinking the same thing and had just made the dish for New Year’s. She told me that the key was using Vegetarian Oyster Sauce, which is actually made from mushroom flavoring. She recommends the Wan Ja Shan brand.
There are some notable ingredients in this dish. First, I used a vegetable that was labeled baby bok choy at the market but it’s not, here’s a pic since I don’t know the name.
A few of the mushrooms may be harder to find, but look in Chinese supermarkets. Dried black mushrooms are common but for this dish, make sure to use fresh ones. Just snip off the hard ends; the rest of the stem is fine. The King Oyster mushroom is that thick long one in front. It has an amazing texture when cooked, almost like abalone.
Five Mushrooms in Vegetarian Oyster Sauce
- 2 teaspoons vegetable oil, divided
- 12-14 pieces baby bok choy-like vegetable
- 4.75 ounce King Oyster mushroom, sliced 2.5″ long and 1/4″ thick
- 2 tablespoons + 2 teaspoons vegetarian oyster sauce, divided
- 3.5 ounces fresh black mushrooms, halved
- 4 ounces white mushrooms, halved
- 4 ounces oyster mushrooms
- 3.5 ounces white beech mushrooms, pulled apart
- kosher salt to taste
1. Heat a wok on high and swirl 1 teaspoon vegetable oil around. Add vegetable and sprinkle with salt. Stir around for a few minutes as the vegetable gives off liquid. The vegetable is done when it stops giving off liquid. Remove to serving plate.
2. Make sure there’s no water in the wok (the vegetable will give off liquid) and reduce to medium heat. Add remaining teaspoon of oil and swirl around. Add King oyster mushroom and 1 teaspoon vegetarian oyster sauce. Stir around for 2 minutes. Add black mushrooms and another teaspoon of oyster sauce. Stir around for another 2 minutes. Add the rest of the mushrooms and the remaining 2 tablespoons of vegetarian oyster sauce and stir as it cooks for about another 5 minutes, or until all the mushrooms have cooked through. Pile mushrooms on top of the vegetable and serve.
Mmm…that looks so good (tho the menfolk in our lives would prob puke at the giant plate of ‘shrooms, right?). I thought that big thick mushroom was called a “king oyster”?
Soopling, I think you’re right….it’s the King Oyster. I only knew the Chinese name so we looked it up and thought it was the Matsutake. Thanks!
Those mushrooms look great!
This looks so good! I think I had a mushroom ravioli that was similar (without the bok choy), and was unsuccessful in replicating it. I will have to give this a try!