「Oyster Sauce Three Mushrooms」

Ingredients and amounts

• 2 fresh shiitake mushrooms
• 30g beech mushrooms
• 30g white beech mushrooms
• 1 bird's eye chili
• 0.5 bell pepper
• 10ml cooking oil
• 5g salt
• 2ml cooking wine
• 10g cornstarch
• 10ml light soy sauce
• 3g chicken bouillon
• 0.5 scallion
• 1 piece ginger, minced
• 5ml oyster sauce
• 350ml boiling water
• 100g broccoli

Step-by-step method

1. 1

   Step 1

   Trim the roots from the beech mushrooms and white beech mushrooms, and separate the clusters.

2. 2

   Step 2

   Slice the shiitake mushrooms into pieces 0.5-1cm thick; thicker slices have more chew.

3. 3

   Step 3

   In a small bowl, mix the cornstarch with 50ml of water and stir until dissolved with no lumps to make a slurry. Set aside.

4. 4

   Step 4

   Bring water to a boil, add the broccoli, and blanch for 3 minutes. Remove and set aside in a bowl.

5. 5

   Step 5

   Clean the wok, bring water to a boil, add 5g of salt, then add the beech mushrooms, white beech mushrooms, and shiitake mushrooms. Blanch for 1 minute.

6. 6

   Step 6

   After 1 minute, drain the mushrooms well.

7. 7

   Step 7

   Heat oil in a wok until small bubbles appear. Add the minced ginger, bird's eye chili, and bell pepper, and stir-fry for 30 seconds.

8. 8

   Step 8

   Add the three mushrooms, then add light soy sauce, oyster sauce, and chicken bouillon. Stir-fry evenly, then pour in the cornstarch slurry.

9. 9

   Step 9

   Cook over medium heat until the liquid thickens. Add the cooking wine and chopped scallion, then remove from heat.

10. 10

    Step 10

    Arrange the broccoli on the plate and serve the mushrooms alongside.