Stir-Fried Mushrooms and Bamboo Shoots in Chinese-Style Sauce
Stir-Fried Mushrooms and Bamboo Shoots in Chinese-Style Sauce
A sophisticated dish of mushrooms and bamboo shoots that would be a perfect addition to any Chinese restaurant menu. Prepare for a delicious rice-pairing experience!
This dish features a delightful combination of chewy mushrooms and crisp bamboo shoots, creating a sophisticated flavor reminiscent of high-end Chinese cuisine. The savory and sweet sauce enhances the natural taste of the ingredients, making it an ideal side dish or a stunning option for entertaining guests. Create a special meal with simple ingredients!
Main Ingredients- 20 button mushrooms
- 200g prepared bamboo shoots (about 1 piece)
Chinese-Style Sauce- 2 Tbsp soy sauce
- 2 cups kelp stock (approx. 400ml)
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce (anchovy flavor)
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/4 onion (finely chopped)
- 1/2 cheongyang chili pepper (seeds removed, finely chopped)
- A small amount of red chili pepper (thinly sliced for garnish)
- 2 Tbsp cornstarch (mixed with 3 Tbsp water to make a slurry)
- 2 Tbsp soy sauce
- 2 cups kelp stock (approx. 400ml)
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce (anchovy flavor)
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/4 onion (finely chopped)
- 1/2 cheongyang chili pepper (seeds removed, finely chopped)
- A small amount of red chili pepper (thinly sliced for garnish)
- 2 Tbsp cornstarch (mixed with 3 Tbsp water to make a slurry)
Cooking Instructions
Step 1
Bamboo shoots and mushrooms are a classic pairing, renowned for their excellent compatibility. These two ingredients alone can make a wonderful side dish. We’ll enhance their flavor further with a few added vegetables.
Step 2
The onion, cheongyang chili, and red chili will be used to create the sauce, adding richness and vibrant color to the dish. Please wash and prepare these vegetables beforehand.
Step 3
First, prepare the main ingredients: 20 button mushrooms and 200g of prepared bamboo shoots (about 1 piece). Trim any dirt from the base of the mushrooms; if they are large, cut them in half. Slice the bamboo shoots into bite-sized pieces.
Step 4
Now, let’s make the key to the dish: the Chinese-style sauce. In a pot, combine 2 Tbsp soy sauce, 2 cups kelp stock, 2 Tbsp oyster sauce, 1 Tbsp fish sauce, 1 Tbsp sugar, and 1/2 Tbsp minced garlic. Mix well.
Step 5
To the sauce mixture in the pot, add the finely chopped 1/4 onion and the finely chopped 1/2 cheongyang chili pepper (seeds removed). Separately, prepare the cornstarch slurry by mixing 2 Tbsp cornstarch with 3 Tbsp water. Thinly slice the red chili pepper for garnish.
Step 6
Bring the sauce in the pot to a boil over high heat. Once boiling, add all the prepared button mushrooms and bamboo shoots. Stir gently to combine.
Step 7
After adding the ingredients, cover the pot and reduce the heat to medium-low. Let it simmer for a while. This process allows the mushrooms and bamboo shoots to absorb the flavors evenly and become tender.
Step 8
As the mushrooms and bamboo shoots cook, the delicious sauce will begin to reduce and thicken. Occasionally lift the lid and stir to prevent the sauce from sticking or burning.
Step 9
When the sauce has reduced to about half of its original volume, the delicious flavors of the dish will be concentrated.
Step 10
At this point, before the sauce fully reduces, remove the button mushrooms from the pot and arrange them attractively on a serving plate. This helps preserve their texture and natural taste.
Step 11
Next, place the bamboo shoots on top of the mushrooms on the plate, arranging them decoratively. Arranging them like a flower will make the dish even more appealing.
Step 12
Now, only the flavorful sauce remains in the pot. We will thicken this sauce further and pour it over the mushrooms and bamboo shoots.
Step 13
Gradually add the prepared cornstarch slurry (2 Tbsp cornstarch mixed with 3 Tbsp water) to the sauce in the pot, stirring constantly until it reaches your desired consistency. Add it slowly to avoid lumps and achieve the perfect thickness.
Step 14
Continue adding the cornstarch slurry and stirring until the sauce coats the back of a spoon with a glossy, thickened texture. Turn off the heat once the desired consistency is reached. Be careful not to make it too thick.
Step 15
This is how you create a delicious, glossy, and thick Chinese-style sauce. Its sheen is incredibly appetizing!
Step 16
Pour the hot, thickened sauce evenly over the prepared mushrooms and bamboo shoots. The sauce will coat the ingredients, making the dish look even more inviting and appetizing. Just looking at it will make your mouth water!
Step 17
The sight of the sauce gracefully flowing down, combined with its aromatic scent, is truly mouthwatering. It’s a dish that evokes the desire for a drink. I had to resist the urge!
Step 18
Taking a bite, you’ll experience the delightful contrast between the soft mushrooms and the crisp bamboo shoots. The sweet yet slightly spicy sauce floods your palate with umami, leaving you with a sense of satisfying fullness.
Step 19
What do you think? Isn’t this a dish worthy of being served? Next time, you could try thinly slicing pork loin and braising it along with these ingredients for an even richer and more impressive meal.
Step 20
This Stir-Fried Mushrooms and Bamboo Shoots in Chinese-Style Sauce is sophisticated enough to be a restaurant specialty. Enjoy it not just as a side dish, but as a magnificent culinary creation. Savor the deep flavors that come from a dish made with care. It’s already Thursday, marking the halfway point of the week. Even though Thursday can often feel like the most tedious day, I hope you have a joyful and refreshing day today! ^^
