I found this very simple and delightful recipe in the Simple Thai Food cook book that Hanna bought for my birthday. In so many things we do, the simplest are the best. If you substitute the chicken stock with vegetable stock and use vegetarian oyster sauce instead of standard oyster sauce, you get a vegan dish out of this simple recipe too. The girls love mushrooms. I’ll be cooking this dish more often for delivery to SF.
- 1 1/2 pound mushrooms (use an assortment of mushrooms, I used Enoki, Shimeji, and Trumpet mushrooms)
- 1 oz water
- 3 Tbsp oyster sauce
- 2 1/4 Tbsp light soy sauce
- 2 1/4 Tbsp Chinese rice wine
- 7 Tbsp sodium-free chicken stock
- 1 tsp sugar
- 2 tsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp cornstarch
- 5 stalks green onions
- Clean mushrooms and cut into bite-size pieces.
- Divide the white and green sections of the green onions and cut each sections into 1-inch pieces. Keep the white and green pieces separate.
- Mix oyster sauce, soy sauce, sesame oil, minced garlic, chicken stock, and cornstarch in a large bowl.
- Cook mushroom with 1 oz water and white sections of the onion in a wok over medium high heat.
- Stir in sauce mixture and continue cooking for another 2 minutes until all mushrooms have softened and the sauce has thickened.
- Stir in green sections of the onions.
- Remove from heat and serve with jasmine rice.