Funghi saltati alla cinese

Ingredienti

• 1 lb white button mushrooms – cleaned & halved or sliced (or quartered for buffet-style look)
• 2 tbsp neutral oil – vegetable or canola oil works best
• 5 cloves garlic, roughly chopped
• 1 tsp red chili pepper, chopped (optional) – for a little heat
• Optional – 1 tsp cornstarch mixed with 2 tbsp water (slurry) – for a glossy finish
• Pinch of white pepper
• 1 green onion, chopped (for garnish)
• 1 1/2 tbsp oyster sauce (or vegetarian oyster sauce) + 1/2 tsp sugar
• 1 tbsp dark soy sauce + 1/2 tsp sugar
• 1 tbsp light soy sauce + 1 tsp sugar
• Or skip the sauces for simple garlic mushrooms

Preparazione

1. 1

   Prep the Mushrooms: Rinse quickly, pat dry, and...: Prep the Mushrooms: Rinse quickly, pat dry, and slice into halves or quarters.

2. 2

   Cook the Aromatics: Heat oil in a wok...: Cook the Aromatics: Heat oil in a wok or skillet over medium-high heat. Add garlic (and chili pepper if using) and stir fry until fragrant, about 30 seconds.

3. 3

   Stir Fry the Mushrooms: Add mushrooms and cook...: Stir Fry the Mushrooms: Add mushrooms and cook for about 5 minutes, stirring often, until softened and releasing their juices.

4. 4

   Add the Sauce (or Skip): Stir in oyster...: Add the Sauce (or Skip): Stir in oyster sauce, soy sauce, or your preferred option — or leave plain for simple garlic mushrooms.

5. 5

   Optional Glossy Finish: Stir in cornstarch slurry and...: Optional Glossy Finish: Stir in cornstarch slurry and cook another 1–2 minutes until the sauce thickens and coats the mushrooms.

6. 6

   Finish & Serve: Season with white pepper, garnish...: Finish & Serve: Season with white pepper, garnish with green onions, and serve hot with rice or noodles.