Szechuan-style King Oyster Mushroom


300 g king oyster mushroom
1 tbsp chili soybean
1 tbsp chopped ginger
3 tbsp chopped garlic
10 tbsp chopped green onion


3 tbsp sugar
3 tbsp rice vinegar
1 tbsp light soy sauce
1/3 tbsp cornstarch


  1. Cut mushroom into 3/8″ thick slices. Rub with some salt to soften mushroom. Set aside for 30 minutes. Rinse and drain.
  2. Mix sauce ingredients in a small bowl.
  3. Heat 2 tbsp oil in a wok. Sauté chili soybean, ginger and garlic until fragrant. Add mushroom and stir-fry for 2 to 3 minutes. Mix in sauce ingredients. Toss and cook until sauce boils and thickens. Add green onion and toss to combine. Remove and serve hot.

Source: Hong Kong magazine

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