Stir-Fried Mushrooms (Buffet-Style

• Gluten free

• Produce

  • 1 16 oz container Mushrooms, fresh whole

• Condiments

  • 4 tbsp Oyster sauce
  • 1 1/2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 1 cup Water

Found on cookpad.com

Description

Ingredients

• 16 oz container fresh mushrooms, whole
• 1/2 cup cold water (for slurry)
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1/2 cup water (for sauce)
• 4 tbsp oyster sauce
• 1 1/2 tbsp soy sauce

Directions

• Wash mushrooms and drain. Note that Ive only ever used bite-sized mushrooms for this (the usual ones you find in your groceries produce section) and that they will shrink a bit as they cook.
• Combine 1/2 cup of cold water and cornstarch, make a slurry, and set aside.
• Heat the oil over medium high heat in a skillet/wok. When the oil is ready (a drop of water will dance in the skillet), add the mushrooms.
• Stir fry the mushrooms until the desired tenderness is reached. I usually cook mine until the water from the mushrooms starts to cook off.
• Add 1/2 cup water, oyster sauce, and soy sauce to the skillet. Stir well and then bring to a boil.
• Slowly add your cold water/cornstarch slurry to the skillet. Stir until the sauce thickens. Enjoy!