Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ong choy and mushrooms with oyster sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ong Choy and Mushrooms with Oyster Sauce is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Ong Choy and Mushrooms with Oyster Sauce is something which I’ve loved my entire life.
Ong Choy and Mushrooms with Oyster Sauce Ong Choy is one of my favorite Chinese vegetables! Serve the bok choy and mushrooms in oyster sauce as a side dish or as a meatless main dish. If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words..
To get started with this particular recipe, we must prepare a few ingredients. You can have ong choy and mushrooms with oyster sauce using 6 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Ong Choy and Mushrooms with Oyster Sauce:
- Make ready 1 bunch Ong Choy (Chinese water spinach)
- Make ready 1 bunch or package Maitake mushrooms (or any mushrooms of your choice)
- Get 1 to 1.5 Tablespoons Oyster Sauce
- Make ready 1 teaspoon soy sauce
- Take salt & pepper
- Make ready sesame oil
Mushrooms with Oyster Sauce are so easy to make and the perfect side dish or topping for steak or chicken! Just a few ingredients is all you need! An Easy Mushroom Side Dish You can serve these Mushrooms with Oyster Sauce as a side dish to steak, chicken, burgers or pasta, but you can also use these mushrooms as a topping for all of the before mentioned as well. Vegetarian: To make this dish vegetarian, use vegetarian oyster sauce or mushroom stir-fry sauce and vegetable broth.
Steps to make Ong Choy and Mushrooms with Oyster Sauce:
- Chop Ong Choy into 1.5 - 2 inches long. Break mushrooms into smaller pieces.
- Heat sesame oil in a frying pan, add ong choy and mushrooms and stir-fry them quickly.
Gluten-free: To make this dish gluten free, use gluten-free oyster sauce and tamari. Make ahead: The mushrooms can be braised a few days ahead and refrigerated. Reheat and add in the cornstarch when ready to serve. Storage: Leftovers can be stored in an airtight container in the. Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
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