Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 600 grams of King Oyster Mushrooms and slice them into thick, coin-like rounds, then finely mince 20 grams of fresh ginger, 3 cloves of garlic, and chop 3 scallions into 2.5-centimeter pieces, separating the white and green parts.

2. 2

   Bring 1 liter of vegetable broth to a gentle simmer in a large pot with 1 teaspoon of salt and 1 teaspoon of white pepper.

3. 3

   Add the sliced King Oyster Mushrooms to the simmering broth and poach them for 8 minutes until tender, then remove the mushrooms with a slotted spoon and set aside.

4. 4

   While the mushrooms poach, heat 2 tablespoons of neutral oil in a small saucepan over medium heat, then add the minced ginger, minced garlic, and the white parts of the scallions, cooking for 1 minute until fragrant.

5. 5

   Stir in 4 tablespoons of light soy sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of sesame oil, and 2 tablespoons of the poaching broth, then simmer for 1 minute and stir in 1 teaspoon of cornstarch mixed with 2 tablespoons of water until the sauce slightly thickens.

6. 6

   Arrange the poached King Oyster Mushrooms on a serving platter, pour the hot ginger-scallion sauce evenly over the mushrooms, and garnish with the green parts of the scallions and 10 grams of fresh cilantro leaves.