Stir-fried King Oyster Mushrooms with Gai Lan in Ginger Scallion Sauce 薑蔥芥蘭炒杏鮑菇
A fragrant and savory Cantonese stir-fry featuring tender slices of king oyster mushrooms and crisp Chinese broccoli (gai lan), quickly cooked in a vibrant ginger and scallion sauce.
Hong Kong
Vegetarian
Vegetarian
Under 20 min
Easy
Nutrition (per serving)
285kcalCalories
8.5gProtein
18.2gCarbs
19.8gFat
3.2gFiber
812mgSodium
Ingredients
- 300grams King Oyster Mushrooms
- 300grams Gai Lan (Chinese Broccoli)
- 2inches Fresh Ginger
- 4stalks Green Onions
- 3cloves Garlic
- 2tablespoons Light Soy Sauce
- 1tablespoon Vegetarian Oyster Sauce
- 1teaspoon Sugar
- 1teaspoon Sesame Oil
- 1tablespoon Cornstarch
- 4tablespoons Water
- 3tablespoons Cooking Oil
Steps
- Prepare Vegetables: Trim and peel gai lan stems if tough, then cut into 2-inch pieces. Slice king oyster mushrooms diagonally into 1/4-inch thick pieces. Thinly slice half of the ginger and mince the other half. Chop green onions, separating white and green parts. Mince garlic.
- Blanch Gai Lan: Bring a pot of water to a boil. Add gai lan and blanch for 1-2 minutes until vibrant green and tender-crisp. Drain and set aside.
- Prepare Sauce: In a small bowl, combine light soy sauce, vegetarian oyster sauce, sugar, sesame oil, cornstarch, and water. Mix well.
- Sauté Aromatics: Heat cooking oil in a wok over medium-high heat. Add sliced ginger, minced ginger, white parts of green onions, and minced garlic. Stir-fry until fragrant.
- Stir-fry Mushrooms: Add king oyster mushrooms to the wok and stir-fry for 3-4 minutes until lightly browned and tender.
- Combine and Sauce: Add the blanched gai lan to the wok. Pour in the prepared sauce mixture. Stir quickly to coat all ingredients evenly. Cook until the sauce thickens and coats the vegetables and mushrooms.
- Finish Dish: Stir in the green parts of the green onions. Toss briefly and serve immediately.
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