Blue Oyster + Garlic Stir-Fry
Wok hei, soy sauce, scallion. The fastest mushroom dinner you'll cook this month.
- Total time
- 15 min
- Hands-on
- 12 min
- Servings
- 4
- Difficulty
- easy
Stir-fry is what oyster mushrooms were born for. They sear fast, hold their structure under high heat, and absorb soy + garlic without going mushy. This recipe is a 9-minute weeknight dinner — start the rice first, the wok last, eat 12 minutes after walking into the kitchen.
Method
- 1
Heat the neutral oil in a wok or large skillet over the highest heat your stove will allow. Smoke is fine — that's the wok hei threshold.
- 2
Add the oyster mushrooms in one mass. Don't move them for 60 seconds — let them sear. Then toss vigorously for 2-3 minutes until edges are charred and centers tender.
- 3
Push mushrooms to one side. Add garlic, ginger, and scallion whites to the cleared spot. Stir 30 seconds until fragrant — don't burn.
- 4
Add Shaoxing wine, soy sauce, sesame oil, white pepper, and sugar. Toss everything together for 30 seconds, letting the liquid reduce and coat the mushrooms.
- 5
Off heat, fold in the scallion greens. Plate over rice.
Notes + variations
- •The wok must be SCREAMING hot — anything less and you steam instead of sear.
- •Oyster mushrooms hold structure even in vigorous tossing; you don't have to baby them.
- •Add a splash of black vinegar at the end for a more complex finish.
Grow it yourself
This recipe pairs with the following cultivated strains. If you're growing at home, here's what to plant.
Cooking workflow
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