Stir – fried Mushrooms With Taucho

Ingredients

• 20 pieces (or 70 g)dried black mushrooms (shiitake)
• 30 ml (2 tablespoons)sesame oil
• 30 ml (2 tablespoons)taucho
• 15 ml (1 tablespoon), to tastelight soy sauce
• 5 ml (1 teaspoon), to tastesugar
• 5 ml (1 teaspoon)white pepper
• 60 ml (¼ cup)mushroom soaking liquid

Instructions

1. 1

   Soak the mushrooms

   Wash the mushrooms and soak them in warm water until soft. Squeeze out excess liquid, reserving 60 ml of the soaking liquid; strain it first if it contains grit.

2. 2

   Heat the wok

   Set a wok over medium-high heat. Add the sesame oil once the wok is hot.

3. 3

   Stir-fry the mushrooms

   When the oil is hot, add the mushrooms and stir-fry them slowly.

4. 4

   Add soy and sugar

   Add some sugar and soy sauce while frying. Spoon some of the reserved soaking liquid over the mushrooms and continue stir-frying.

5. 5

   Coat with taucho

   Add the taucho and stir-fry until the mushrooms are coated. Spoon in the remaining soaking liquid and continue cooking until the mushrooms are tender.

6. 6

   Season and serve

   Add the white pepper, adjust the seasoning to taste and serve immediately.

What are stir-fried mushrooms with taucho?

This is a Chinese-style mushroom dish built around dried black mushrooms, usually shiitake, and taucho, a fermented bean condiment. The recipe description presents it as a family favourite traditionally served on the first day of Chinese New Year.

Dried mushrooms bring a concentrated, earthy flavour, while soaking liquid helps carry that flavour into the sauce. Stir-frying them with sesame oil and taucho makes a simple, savoury dish to serve alongside other food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 4g protein, 16g carbs, 8g fat.

The mushrooms provide most of the carbohydrates and some of the protein, while sesame oil contributes most of the fat. Taucho and soy sauce contribute much of the sodium, so pair a portion with plain rice and a simply prepared vegetable dish for a balanced plate.

Choosing and soaking the mushrooms

Dried shiitake: The recipe allows for 20 pieces or 70 g. The description notes that some dried mushrooms have thicker caps and curled edges, but less expensive ones work well here too.

Soaking liquid: Let the mushrooms soften in warm water, then squeeze out excess liquid and reserve 60 ml. Strain the reserved liquid if you spot grit.

Building the sauce in the wok

Sesame oil: Add it only after the wok is hot, then put in the mushrooms when the oil is hot. Stir-fry steadily so the mushrooms meet the seasoned oil.

Taucho: Stir it through until the mushrooms are coated. Adding the soaking liquid in stages, as the method directs, gives you control as the mushrooms cook.

Balancing the seasoning

Soy and sugar: Add both while the mushrooms are frying, starting with a little if you prefer a gentler seasoning. The recipe lists them to taste, so adjust to suit your taucho and soy sauce.

White pepper: Stir it in at the end and taste before serving. Taucho and soy sauce can both be salty, so avoid adding extra salt unless you have tasted the dish first.

Knowing when they are done

Tender mushrooms: Continue cooking after adding the remaining soaking liquid until the mushrooms are cooked through and tender. The method gives no fixed cooking time, so use texture rather than a timer as your cue.

Coated finish: The taucho should cling to the mushrooms rather than remain as an unincorporated lump. Serve promptly, as the recipe instructs.

What to serve with them

Rice: Serve the mushrooms with plain steamed rice, which gives the savoury sauce a mild base.

A shared meal: They also fit into a wider Chinese-style spread with other vegetable dishes or tofu. Keep the accompanying dishes simply seasoned if you want the mushroom and taucho flavours to stand out.

Recipe notes & tips

• Rinse the dried mushrooms before soaking them, as the method specifies.
• Reserve and strain the soaking liquid before you start stir-frying if it contains grit.
• Add the liquid in stages so you can follow the recipe’s sequence and keep an eye on the sauce.
• Taste before adding more soy sauce, since taucho can already be strongly seasoned.
• Serve the mushrooms straight from the wok while tender.

Variations

• Use fresh shiitake: Cook them until tender, though you will not have the same soaking liquid to add.
• Add ginger: Stir in a little finely sliced ginger while frying for a sharper aromatic note.
• Add spring onion: Scatter sliced spring onion over the finished mushrooms for freshness.
• Serve with tofu: Add cooked tofu to make the dish more substantial.
• Adjust the pepper: Use less white pepper for a milder result, or add it gradually to taste.

Common mistakes to avoid

• Skipping the soak: The dried mushrooms need to soften first; soak them in warm water until tender.
• Discarding the soaking liquid: Reserve 60 ml for the wok, and strain it if gritty.
• Adding taucho too early: Follow the method and stir it in after the mushrooms have started frying with soy and sugar.
• Pouring in all the liquid at once: Add some first, then the remainder after the taucho coats the mushrooms.
• Over-seasoning: Taste before adding more soy sauce, sugar or pepper.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a wok or frying pan until hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions