Q: Can I use different types of hot pot sauce for this recipe?
A: Yes, you can choose any hot pot sauce you prefer or create your own mixture.
Q: Is it necessary to blanch the king oyster mushrooms before stir-frying?
A: Blanching helps to soften the mushrooms and remove any impurities. It’s a recommended step but can be skipped if you’re short on time.
Q: How do I know when the chestnuts are fully cooked?
A: The chestnuts are cooked when they are tender and the sauce has thickened, usually after stewing for a while under a covered pot.
King Oyster Mushroom and Chestnut Stir Fry
- 1 large King Oyster Mushroom
- Chestnuts, as desired
- Hot pot sauce, to taste
- A small amount of green onions, ginger, and garlic
- Few dried chili peppers
- A little dark soy sauce
- Cornstarch, for coating
- Cut the king oyster mushroom into thin strips. Tear the outer layer by hand and slice the inner layer into strips.
- Blanch the strips in water, then squeeze out the excess water.
- Form some of the mushroom strips into bundles.
- Coat the mushroom strips and bundles in cornstarch.
- Fry the coated mushrooms in oil until golden brown, then set aside.
- In a pan, heat oil and stir-fry dried chili, green onions, ginger, and garlic until fragrant.
- Add a small piece of hot pot sauce (any variety) and stir.
- Add the chestnuts and stir-fry until they start to soften.
- Return the mushrooms to the pan and stir-fry briefly.
- Add a splash of dark soy sauce for color and stir until evenly coated.
- Add water and cover the pan. Stew until the chestnuts are tender and the sauce thickens.
- Serve hot, enjoying the subtle chicken-like flavor of the king oyster mushrooms.
- Rich in dietary fiber from the mushrooms and chestnuts.
- Contains vitamins and minerals from the vegetables and chestnuts.
- Low in calories, making it a healthy choice for a meal.