Chinese mushroom stir-fry sauce
A thick dark brown sauce based on mushroom extract, soy sauce and garlic, salty-sweet, with a mushroom umami, in wok stir-fries, braised vegetables, noodles and meat gravies.
Chinese mushroom stir-fry sauce is a thick dark brown sauce based on the extract and pieces of mushrooms (shiitake, straw mushrooms, button mushrooms), soy sauce, sugar, garlic and a thickener, glossy, salty-sweet, with a rich mushroom umami. It is added to wok stir-fries, braised vegetables and tofu, noodles and rice, gravies for meat and chicken and used as a dipping sauce and a seasoning instead of oyster sauce.
Recipes with this ingredient
A simple recipe, but you should prepare this dish well in advance: the chicken needs to be marinated for 6 hours. This recipe and the other two recommend using fragrant jasmine rice - and it's best not to neglect this recommendation. The recipe was shared with us by the chef of the Indochine restaurant, Xu Lei.
15
6
30
Yellow curry paste is ideal for fish. Before frying, salmon should definitely be rolled in a mixture of salt, pepper and starch. The recipe was shared with us by the chef of the restaurant "Indochine" Xu Lei.
13
6
30
This is how Zhang Xiancheng, the chef of the restaurant "Chinese literacy. Bar and Food", prepares tongue and ears.
19
8
12
