I found these beautiful Chinese black mushrooms at the grocery store today and I couldn't wait to get home to make these for you guys. I chose to make a very simple stirfry incorporating aromatics such as garlic, ginger and scallions, with a little bit of heat from Thai red chilies! I hope you like this recipe.

The StirFry technique that I use in this video I call "Flash Steaming". Flash steaming is where you pour small amounts of water into the hot wok to instantly create steam, which works to bring the larger ingredients up to temperature while keeping the small ingredients (such as ginger, garlic, etc.) from burning. Because Shiitake mushrooms are tough, steaming is a good method to quickly soften and cook them.

As a bonus, this recipe features my basic Chinese stirfry sauce which you can put together quickly and use as a universal sauce for most Chinese style stirfries.



Ingredients for the StirFry:
Shiitake Mushrooms aka (Chinese Black Mushrooms)
3 cloves of garlic
Fresh Ginger
Scallions
Thai red chilies


Ingredients for the sauce:
2 cups of Chicken Stock
1 or 2 oz of Dry Sherry or Chinese Cooking Wine (optional)
1 tbsp of Oyster Sauce
2 tbsp of Light Soy Sauce
1.5 Tbsp of Sugar
1 Tbsp of Toasted Sesame Oil
1.5 Tbsp of Tapioca Starch


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❤ THE WOK: https://amzn.to/48FYY31


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#chinesefood #shiitake #mushrooms #mushroomrecipe #stirfry

0:00 Intro
0:42 Ingredients
1:55 Cutting Mushrooms
2:16 Slicing Scallions
2:41 Slicing Garlic
2:53 How to peel ginger
3:20 How to mince ginger
4:05 How to make stirfry sauce
6:45 Rules for StirFrying
7:05 How to cook the mushrooms
12:09 Serving and tasting the dish




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