Sautéed Mushrooms in Chili Sauce
One of the best things about this dish is the combination of flavors and textures. The earthy taste of the shiitake mushrooms mixes well with the spicy kick of the chili sauce, creating a dish that is both savory and satisfying.
Equipment
- Wok or wide pan
- Spatula
- Measuring cup or a small bowl
- knife
- cutting board
Ingredients
- 1 pound or 25 shiitake mushrooms, cleaned and sliced
- 2 stalks green onions, sliced
- 6 red dried chili peppers, chopped or use 1/2 teaspoon chili flakes
- 2 tablespoons oil
FOR THE SAUCE
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon tomato paste
- 1 garlic clove, grated
- 1 inch size or thumb size ginger, grated
- 1 tablespoon cornstarch
Instructions
- Clean the mushrooms with a damp paper towel. Remove the stem by using a sharp knife. Then slice them. If you're using dried chilis, soak them in warm water for at least 30 minutes. This will soften the chilies so it's easier to slice. See NOTE #1
- Make the sauce by combining soy sauce, oyster sauce, rice vinegar, brown sugar, water, tomato paste, grated garlic, grated ginger, and cornstarch. Stir until the sugar and cornstarch dissolve.
- Heat a pan or wok with oil over medium-high heat. Add the mushrooms and sauté until tender.
- Add the chilies and sauce, and stir constantly until the sauce thickens. Add sesame oil, and green onions, and sprinkle with sesame seeds. Serve immediately over steamed rice or noodles. See NOTE #2
Video
Notes
NOTE #1: You can use a different type of mushroom, like button mushrooms, porcini, or oyster mushrooms. For the chilies, you can use just the regular red chili pepper flakes.
NOTE #2: If you're serving this dish with noodles, make sure to stir-fry the noodles first. Or cook some ramen noodles.