Yu Xiang Rou Si
Ingredients
- 600g king oyster mushrooms
- 2 tsp minced ginger
- 16 cloves garlic, minced
- 2 pickled chilli sour, finely chopped
- ½ cup wood ear mushrooms, sliced
- ½ cup bamboo shoots, sliced
- 3 stalks spring onions, roughly chopped
- 1 ½ tbsp light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp shaoxing wine
- ½ tsp dark soy sauce
- 1 tbsp sugar
- 1 tsp mushrooms seasoning used granules
- 3 tsp cornstarch
- ½ cup water
- Rice
Steps
- Clean mushrooms, then using your fingers, tear them into thin strips.
- Rehydrate the wood ear mushrooms until soft and slice into strips.
- Mix ingredients from soy sauce to water in a bowl until well combined.
- Heat the wok over medium with about 2 tablespoons of oil.
- Add mushrooms and stir fry until they start to release their moisture. Cook until they start to dry up.
- Push the mushrooms to the side, then add ginger, garlic, pickled chilli, and a little oil. Cook until fragrant.
- Add the wood ear mushrooms, bamboo shoots and toss until wood ear mushrooms are fully cooked through.
- Fold in the spring onions then pour in the sauce and toss to coat.