Stir-Fried Oyster and Shiitake Mushrooms with Garlic – Su Chao Shuang Gu
Me and Fen visited the Henly Regetta over the weekend, but quickly found that sitting outside all day watching rowing is not fun if, well, you’re not into rowing. Fen seemed satisfied though having had the chance to wear a nice dress and amble about on the riverside showing off her very best English decorum, and so it was with a warm middle class glow we set off at a mere 3pm to do something we would enjoy more – namely, eat.
After a stuffy day of lounge suits and women wearing bird nests on their heads (not the type that the Chinese make soup out of, sadly), it came as a relief to cook something as unpretentious as stir-fried oyster and shiitake mushrooms with garlic. The dish is precisely as simple as the name implies, featuring nothing but garlic and two kinds of stir-fried mushrooms, soaked in stock and a few slices of spring onion.
The Chinese name ‘su chao shuang gu’ (素炒双菇) means ‘two types of mushrooms, stir-fried’. Oyster mushrooms and shiitake mushrooms make a particularly awesome combo, but feel free to mix things up with enoki, button, or any other fungi you find lurking in your local Chinese/English supermarket. I actually used dried shiitake mushrooms when I first made this. You can do this too, but make sure you soak them for a good long time first in boiled water to avoid a bitter taste – something Fen scolded me for afterwards 🙁
- 275 oyster mushrooms
- 150g fresh shiitake mushrooms
- 3 tbsp cooking oil
- 3 cloves of garlic, sliced
- 200ml stock
- 2 spring onion greens, chopped
- Tear the oyster mushrooms into bite-sized strips. Cut off the shiitake stalks and slice caps lengthways. Set aside
- Add oil to a heated pan and briefly stir-fry garlic. Tip in the mushrooms and stir-fry until heated, fragrant, and reduced in volume. Pour in the stock, bring to boil, and continue to stir until the water has mostly been absorbed into the mushrooms. Season with salt
- Remove from heat. Add spring onions, give a final stir then serve
Based on a recipe from Fuchsia Dunlop's Every Grain of Rice: Simple Chinese Home Cooking