Ingredients with Measurements:
- 1 pound JingBaJian mushrooms
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Clean the JingBaJian mushrooms with a damp cloth and trim the stems.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and stir-fry for 30 seconds.
4. Add the JingBaJian mushrooms and stir-fry for 2-3 minutes until they start to soften.
5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, black pepper, and 1/4 cup of water.
6. Pour the sauce over the mushrooms and stir-fry for another 2-3 minutes until the mushrooms are fully coated and the sauce has thickened.
7. In a separate bowl, mix together the cornstarch and 1 tablespoon of water until smooth.
8. Add the cornstarch mixture to the wok and stir-fry for another minute until the sauce has thickened even more.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 5g
- Carbohydrates: 7g
- Protein: 3g
- Sodium: 490mg
- Fiber: 2g
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any other neutral-flavored oil.
- Soy sauce: Can be substituted with tamari or coconut aminos for a gluten-free option.
- Oyster sauce: Can be substituted with hoisin sauce or soy sauce mixed with a little bit of sugar.
- Cornstarch: Can be substituted with arrowroot starch or potato starch.
Variations:
- Add sliced onions, bell peppers, or carrots for extra flavor and texture.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Don't overcrowd the wok or skillet, as this will prevent the mushrooms from getting crispy.
- If the sauce is too thick, add a little bit more water to thin it out.
Storage instructions:
- Store leftover JingBaJian mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave or heat in a skillet until warmed through.
Presentation ideas:
- Serve the JingBaJian mushrooms in a large bowl or on a platter.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Spring rolls
Troubleshooting advice:
- If the mushrooms are too dry, add a little bit more water to the sauce.
- If the sauce is too thin, add a little bit more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
Food history:
- JingBaJian mushrooms are a type of edible fungus that are native to China.
Flavor profiles:
- JingBaJian mushrooms have a mild, earthy flavor that pairs well with savory sauces.
Serving suggestions:
- Serve the JingBaJian mushrooms as a side dish or as a main course with rice or noodles.
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