Best 5 Stir Fried Oysters With Mushrooms And Scallions Recipes

OYSTER MUSHROOM STIR FRY

Steps:

• Remove the tough ends of oyster mushroom and spilt into small pieces. Then quickly wash and try your best to squeeze the water out. Or if your mushrooms are clean enough, skip washing so there will be no extra water content.
• Heat up oil in wok over medium fire, fry green onion whites and ginger shreds until aromatic. Place the mushrooms in. Add oyster sauce and dark soy sauce. When frying the mushrooms, do not move them too frequently. All we want to do is to remove the extra water content and make the taste from oyster sauce more concentrated. But move them when they are sticky to the wok. The process should last for 1 to 2 minutes until the mushrooms are well darkened. Sprinkle Szechuan peppercorn powder or ground black pepper.
• Add green onion sections in. Mix well. Decorated with coriander stems.

SIMPLE STIR-FRIED OYSTER MUSHROOMS

Steps:

• Stir together the fish sauce, rice vinegar, and sugar in a small bowl and set aside.
• Put the sesame oil in a wok or large skillet over medium-high heat. When hot, add the lemongrass and ginger and stir-fry for about 30 seconds (it will smell heavenly). Add the mushrooms and stir-fry until slightly softened, 3 or 4 minutes. You want them still moist and not browned.
• Add the sauce and stir-fry until absorbed, 30 seconds or so. Garnish with the scallion and sesame seeds and serve.

STIR-FRIED OYSTERS WITH MUSHROOMS AND SCALLIONS

Steps:

• Heat water for pasta.
• Measure oyster liquor; add water, if necessary, to make 3/4 cup.
• Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
• Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
• Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
• Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
• Cook noodles in boiling water about 1 minute.
• Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
• Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.

PORK AND MUSHROOM STIR-FRY

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

SAUTéED OYSTER MUSHROOMS WITH SCALLIONS AND ONIONS

Steps:

• Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
• Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
• Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
• Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
• Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.