Oyster Mushroom Medley

Ingredients

• Shiitake mushrooms
• Crab mushrooms
• Enoki mushrooms
• Small red chili peppers
• Green bell peppers
• Cooking oil
• Salt
• Cooking wine (Shaoxing wine)
• Cornstarch
• Light soy sauce
• Chicken bouillon powder
• Green onions
• Ginger
• Oyster sauce
• Broccoli

Steps

1. Remove the soil at the root ends of the crab mushrooms and enoki mushrooms, and separate the mushroom caps.
2. Slice the shiitake mushrooms (0.5-1 cm thickness; thicker slices are chewier).
3. Pour cornstarch into a small bowl, add 50ml water, and stir until the starch has dissolved without any granules (i.e., cornstarch slurry). Set aside.
4. Bring water to a boil, add broccoli, boil in fresh water for 3 minutes, then transfer to a bowl and set aside.
5. Wash the pot and bring water to a boil again. Add 5g of salt, then pour in the crab mushrooms, enoki mushrooms, and shiitake mushrooms. Boil for 1 minute.
6. After 1 minute, remove and drain the water.
7. Heat oil in a pot. Once the oil begins to bubble, stir-fry the ginger, small red chili peppers, and green bell peppers for 30 seconds.
8. Add the mushroom mixture, followed by light soy sauce, oyster sauce, and chicken bouillon powder. Stir-fry evenly, then pour in the cornstarch slurry.
9. Medium-high heat to thicken the sauce. Add cooking wine and chopped green onions, then remove from the pot.
10. Arrange the broccoli on the plate.