Garlic-Braised Oyster Mushrooms
A fragrant, delicious, and nutrient-rich Zhejiang dish prepared by stir-frying sliced garlic to release its aroma, then slow-braising oyster mushrooms.
Ingredients
Fresh oyster mushrooms
500 g
Garlic (sliced)
1 head
Soy sauce
2 tbsp
Shaoxing wine
1 tbsp
White pepper
to taste
Salt
to taste
Cornstarch
to taste
Chicken powder
to taste
Instructions
1
Step 1
Wash the oyster mushrooms, tear them into large pieces, blanch them in boiling water until tender, then remove and squeeze out the excess moisture. Slice the garlic and set aside.
2
Step 2
Heat oil in a wok; when the oil is warm, add the garlic slices and sauté until fragrant. Pour in the Shaoxing wine and soy sauce, add the chicken powder and an appropriate amount of water, then immediately add the oyster mushrooms, salt, and white pepper. Bring to a boil, reduce to a low flame, and simmer slowly until the mushrooms are fully cooked through and well seasoned. Thicken with a cornstarch slurry and serve.
