Emily Johnson
Chinese takeout dishes with mushrooms include Moo Goo Gai Pan (a stir fry of chicken, mushrooms, and sweet sauce), braised mushrooms, and Chinese chicken and mushrooms. Mushrooms are also a common ingredient in Chinese buffets, where they are often stir-fried with garlic and herbs. You can also make your own Chinese-style stir-fried mushrooms at home as a side dish, vegetarian main course, or steak topper.
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What You'll Learn
Chinese chicken and mushroom recipes
Takeout-Style Chinese Chicken and Mushrooms
This recipe from Sprinkles and Sprouts promises to be quick and easy, with a delicious savoury brown Chinese gravy. The chicken is cooked over high heat with mushrooms and green onions, then served with fried rice, noodles, or stir-fried vegetables. The blog also offers tips for tenderising chicken, creating an authentic-flavoured sauce, and cooking with a wok or frying pan.
Chinese Chicken and Mushroom Stir Fry
This recipe from Simply Recipes is a take on the classic Moo Goo Gai Pan. It includes carrots, snow peas, garlic, ginger, bamboo shoots, and a sweet sauce. The chicken is sliced into bite-sized pieces and stir-fried with the vegetables and sauce. The dish can be adapted for vegans by substituting pressed tofu for chicken and omitting the oyster sauce.
Chinese Mushroom Chicken Stir Fry
Omnivore's Cookbook features a recipe for Chinese mushroom chicken stir fry, which is described as easy to make and perfect for a weekday dinner. The tender chicken bites are cooked in an aromatic savoury-sweet sauce with mushrooms and bamboo shoots. It is typically served over steamed rice, but can also be added to noodle soup for a hearty one-bowl meal.
Chinese Chicken and Mushrooms (Panda Express Mushroom Chicken)
Inspired by Panda Express mushroom chicken, Skinny Spatula's recipe features tender chicken, mushrooms, and zucchini tossed in an aromatic soy sauce. It is served over steamed rice or noodles and can be customised with additional vegetables. The sauce is thick and sticky, but can be thinned with low-sodium chicken stock if desired.
Braised Mushrooms (Chinese-Style)
For a simple side dish or vegetarian main course, The Woks of Life offers a recipe for Chinese-style braised mushrooms. Fresh shiitake, oyster, or king oyster mushrooms are braised and can be served alongside roast chicken or other non-Chinese dishes. Braising involves searing the ingredients, simmering them in braising liquid, and then reducing the liquid to create a thick sauce.
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Braised mushroom recipes
Braised mushrooms are a great side dish or can even be served as a satisfying main dish over rice. Braised mushrooms are simple and quick to make, but they taste like they've cooked for hours. Braising involves searing the main ingredients, simmering them in braising liquid until tender, and then reducing the liquid until you have a thick and luxurious sauce.
Ingredients:
- Fresh shiitake, oyster, or king oyster mushrooms
- Rehydrated wood ear mushrooms (optional)
- Neutral oil or extra virgin olive oil
- Ginger
- Garlic
- Shallots or scallions
- Cornstarch
- Chinese black vinegar or malt vinegar
- Shaoxing cooking wine or sherry
- Soy sauce
- Sugar (optional)
- Tapioca, corn, or potato starch (optional)
Instructions:
- Heat a wok or skillet over medium heat.
- Add the oil and swirl the pan to coat it in oil.
- Add the ginger and fry for 30 seconds.
- Add the chopped garlic and shallots or scallions.
- Add the mushrooms and stir-fry until they are coated in oil.
- When the mushrooms begin to release their water, add the stock, soy sauce, vinegar, sugar, and Shaoxing wine, if using.
- Return the ginger, garlic, and scallions to the pan and mix well.
- Simmer gently for about 20-30 minutes, until the sauce has cooked down.
- If the sauce is still thin, mix 2 teaspoons of tapioca, corn, or potato starch with 2 tablespoons of hot water and stir it into the mushrooms.
- Plate and serve, garnished with chopped scallion greens.
You can also add ground beef, venison, pork, or duck to the mix when you add the mushrooms for a heartier dish.
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Vegan Chinese mushroom stir-fry recipes
There are numerous options for creating vegan Chinese mushroom stir-fry recipes, which can be served as a side dish or a main course. Here are some ideas and tips to get you started.
Ingredients
For a vegan Chinese mushroom stir-fry, you can use a variety of mushrooms, including shiitake, oyster, king oyster, button, portobello, enoki, and shimeiji mushrooms. Fresh shiitake, oyster, or king oyster mushrooms are excellent choices for braising. If you want a contrasting texture, add some rehydrated wood ear mushrooms. You can also include bamboo shoots, baby bok choy, and aromatic herbs for extra flavour and texture.
Sauce
A key component of a vegan Chinese mushroom stir-fry is the sauce. You can create a savoury sauce by mixing vegetarian or vegan oyster sauce, light soy sauce, sugar, ground white pepper, and water. Oyster sauce adds a rich, salty flavour, while soy sauce enhances the savouriness of the dish. To thicken the sauce, create a cornstarch slurry by mixing cornstarch with water. You can also add rice wine vinegar to balance the umami flavours and honey to add sweetness.
Cooking Instructions
Start by heating oil in a non-stick skillet or wok over medium heat. Add ginger, garlic, and green onion, stirring for a couple of minutes. Then, add the mushrooms and stir for another 2 minutes. If using bamboo shoots, add them next and stir for 3 minutes. Finally, add the baby bok choy, stir, cover the skillet, and cook over low heat for about 3 minutes. Remove the skillet from the heat, stir the sauce again to ensure it's well combined, and pour it into the skillet. Stir until the sauce reaches your desired consistency. Serve immediately.
Tips
- If you don't have a wok, you can use a large, deep sauté pan or cook the ingredients in batches.
- Cut the mushrooms into slices so they cook evenly and quickly during stir-frying.
- Smash or crush the garlic cloves to release their flavour quickly. Avoid mincing the garlic, as it may burn easily.
- If using king oyster mushrooms, blanch them in water for a minute before stir-frying or sautéing.
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Beef and mushroom stir-fry recipes
Beef and mushroom stir-fry is a quick, easy, and delicious dish that can be served with rice or noodles. The following section provides a detailed recipe for this mouth-watering meal, along with some variations and helpful tips.
Ingredients
- Tender ribeye steak or flank steak
- Mushrooms (cremini, white button, oyster, portobello, or shiitake)
- Stir-fry vegetables (optional)
- Vegetable or olive oil
- Soy sauce (dark soy sauce or regular)
- Oyster sauce
- Baking soda
- Cornstarch
- Shaoxing wine or dry sherry wine
- Sesame oil or sesame seeds
- Sugar, salt, and ground white pepper to taste
Method
- Prepare the beef by slicing it thinly against the grain.
- In a bowl, combine the beef with baking soda, cornstarch, soy sauce, and other seasonings (optional). Set aside for 10 minutes.
- Heat oil in a wok or large skillet over high heat.
- Add the beef and sear for about 2 minutes without stirring.
- Toss the beef, then add garlic, onion, and ginger. Cook for 1 minute.
- Add mushrooms and cook for an additional 2 minutes until they start to brown.
- Pour in Shaoxing wine to deglaze the wok. Stir-fry for 20 seconds.
- Add the stock and sauces, stirring occasionally to deglaze and heat the sauce.
- Once the sauce starts to simmer, add the beef and any juices from the bowl, along with scallions or green onions.
- Stir-fry everything together and thicken the sauce with cornstarch slurry to your desired consistency.
- Serve immediately with cooked white rice or noodles.
Variations and Tips:
- For a gluten-free option, substitute oyster sauce with vegetarian stir-fry sauce and use gluten-free soy sauce.
- If you don't have Shaoxing wine, you can use dry sherry, dry white wine, or chicken broth.
- To make the dish spicier, add chili peppers or increase the amount of ground pepper.
- For a well-balanced dish, arrange all the ingredients next to the stove before starting to cook.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
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Authentic ingredients for Chinese mushroom dishes
Chinese mushroom dishes are flavourful, quick, and easy to make. They can be served as a side dish or a vegetarian/vegan main course. Here are some authentic ingredients to include in your Chinese mushroom dishes:
Mushrooms
When making Chinese mushroom dishes, it is important to select the right type of mushrooms. Fresh shiitake, oyster, or king oyster mushrooms are great choices for braising. If you want a contrasting texture, you can add rehydrated wood ear mushrooms. For stir-fries, button mushrooms (white mushrooms) are a good option due to their meaty texture. Baby bella mushrooms, shiitake mushrooms, and oyster mushrooms can also be used. It is best to avoid large mushrooms like portobello mushrooms for stir-fries.
Aromatic Herbs and Spices
Chinese mushroom dishes often include aromatic herbs and spices such as garlic, ginger, and scallions (green onions). Chili paste or chili garlic sauce can be added for spice and heat.
Sauces
To create a savoury and flavourful sauce for your Chinese mushroom dish, you can use oyster sauce, a thick, rich brown sauce that adds depth and a salty taste. Vegan oyster sauce, made from shiitake mushrooms, is also available. Another option is Chinese black bean sauce. To thicken the sauce, cornstarch can be added.
Cooking Oils
Neutral oils, such as sesame oil or extra virgin olive oil, are commonly used in Chinese cooking. These oils provide a flavourful base for stir-frying or braising mushrooms.
Vegetables
Chinese mushroom dishes often include a variety of vegetables such as bamboo shoots, baby bok choy, water chestnuts, carrots, snow peas, and peppers. These vegetables add texture and freshness to the dish.
Meat
For a non-vegetarian option, chicken or beef can be added to Chinese mushroom dishes. Tender meats, such as chicken breast or flank steak, are commonly used and can be marinated in baking soda before cooking to ensure a soft and tender texture.
Wine
Chinese Cooking Wine, also known as Shaoxing wine, adds a unique flavour to Chinese mushroom dishes. If you cannot find Chinese Cooking Wine, dry sherry or sake can be used as substitutes.
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Frequently asked questions
Moo Goo Gai Pan, a Chinese takeout classic, is a stir fry of chicken, mushrooms, and a sweet sauce. You can also get takeout-style Chinese beef and mushroom stir fry, and chicken and mushroom dishes.
You can make a vegan Chinese mushroom stir fry with bamboo shoots, baby bok choy, aromatic herbs, and a savory sauce. You can also make braised mushrooms, which can be served as a side dish or a main dish over rice.
You can use button mushrooms, baby bella mushrooms, shiitake mushrooms, or oyster mushrooms. You'll also need sesame oil, black bean sauce, honey, chili sauce, sherry, and scallions.
You can use fresh shiitake, oyster, or king oyster mushrooms, or rehydrated wood ear mushrooms. You'll also need neutral oil, ginger, garlic, and shallots.
