Sep 16, 2010

Stir Fry Mushrooms and Bak Choy (Giant Mushrooms!)

This is the dish I made a while ago,
There were so many kinds of mushrooms on sale so I grabbed a bunch home for dinner.
A small tip here,
If you ever need some "Asian" style mushrooms, go to an Asian grocery store,
It's way cheaper than big American chain stores.
Also stock up on dried mushrooms, it actually got more flavor once re-hydrated.


1 Packet/5 stems of king oyster mushroom
1 Packet of maitake mushroom
3 stems of bak choy
2 stalks of scallion
2 cloves of garlic
2 tablespoons of oyster sauce
1 tablespoon of soy sauce
3/4 cup of hot water
Some olive oil
Some salt
Some corn starch


Look at how big this king oyster mushroom is....
Definitely a "king" indeed.

Next to my tiny bak choy -

Anyways, done with me admiring that giant mushroom,
Now it's time to eat it!
No use to be a "king" in front of my stomach. K.O.

Cut off the bottom stems for king oyster mushroom and maitake mushroom,
Chop the king oyster mushroom into big slices,
Break the maitake mushroom into smaller pieces,
For bak choy, cut off the bottom stems also.
Peel 2 garlic cloves,
Give the scallions a few chops, about 2 inches in length.

Have a pan ready, drizzle some olive oil and turn to high heat.
Toss in scallions and garlic cloves, sprinkle some salt,
Just let it cook till the fragrance come out, but don't burn the garlic!
Once that's done, pick out the garlic and scallions if you'd like,
I actually left the softer part of scallions in the pan, I love eating it.

Now toss in sliced king oyster mushroom and give it a quick stir,
Mushroom tends to soak up a lot of oil so you might have to drizzle some more here,
About 30 seconds, add in maitake mushroom and bak choy,
Quick stir again, Add the oyster sauce, soy sauce, and hot water,
Bring to a boil and turn to medium heat,
Let it cook for couple more minutes till the mushrooms turn soft,
You can taste it and see if more soy sauce is needed.

On the side,
Mix about 2 teaspoons of corn starch with some water,
It'll be our thickening agent for the dish,
Pour that into the pan,
Remember to gradually stir the mixture while adding corn starch water, otherwise you might find some chunky and gooey masses in your dish.

That's it!
You can jazz it up by adding an additional tablespoon of spicy bean paste,
But I want to keep it simple,
Oyster sauce alone will do the trick,
After all I'm making a king "oyster" mushroom dish yep?

Cindy's Rating: 7