Oyster sauce with shiitake mushrooms and leafy greens may not be associated with emperors, generals, or literati, but it is a modern example of a home-style dish that blends Cantonese-style flavor-enhancing techniques with seasonal ingredients from the Jiangnan region. Its creation reflects the popularization of oyster sauce, the democratization of shiitake mushrooms, and the Jiangnan people's commitment to the fresh and natural flavor of leafy greens. It is a seasonal fresh vegetable dish that has entered millions of households thanks to "seasoning innovation" and "ingredient compatibility," and it is also a typical representative of "healthy home-style cooking."
Materials
Steps for making oyster sauce shiitake mushrooms and vegetable sprouts
Boil water and pour in the washed green vegetable seedlings.
Add salt, blanch the vegetable seedlings, then remove and drain them for later use.
Soak the shiitake mushrooms until softened, then wash and cut them into pieces.
Bring water to a boil, add the shiitake mushrooms and blanch them, then remove them from the water.
Heat oil in a wok until it reaches 70% of its maximum temperature, then add oyster sauce and stir-fry until combined.
Add the shiitake mushroom pieces and stir-fry until they are coated with color.
Add a suitable amount of sugar to neutralize the flavor of the oyster sauce, stir-fry evenly, and then plate and serve with the greens.
Tips for making shiitake mushrooms and vegetable seedlings with oyster sauce
1. After blanching, leafy greens will release a lot of water. When plating, be sure to drain the water as much as possible, otherwise, plating them with shiitake mushrooms will dilute the umami flavor of the oyster sauce. 2. Nowadays, pesticide residues on leafy greens are a serious problem. It's best to soak the purchased leafy greens thoroughly and blanch them before cooking.
