Stir-Fried Mushrooms (Buffet-Style)

Name: Stir-Fried Mushrooms (Buffet-Style)
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz container fresh mushrooms, whole; 1/2 cup cold water (for slurry); 1 tbsp cornstarch; 1 tbsp vegetable oil; 1/2 cup water (for sauce); 4 tbsp oyster sauce; 1 1/2 tbsp soy sauce

holly.baxter.3701 @cook_3371214

I can't get enough of these when I go to a Chinese Buffet. Since the nearest one is about 45 minutes away, I started making these at home. So easy and equally delicious!

holly.baxter.3701 @cook_3371214

I can't get enough of these when I go to a Chinese Buffet. Since the nearest one is about 45 minutes away, I started making these at home. So easy and equally delicious!

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Ingredients

4 servings

16 ozcontainer fresh mushrooms, whole
1/2 cupcold water (for slurry)
1 tbspcornstarch
1 tbspvegetable oil
1/2 cupwater (for sauce)
4 tbspoyster sauce
1 1/2 tbspsoy sauce

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Steps

1

Wash mushrooms and drain. Note that I've only ever used bite-sized mushrooms for this (the usual ones you find in your groceries produce section) and that they will shrink a bit as they cook.
2

Combine 1/2 cup of cold water and cornstarch, make a slurry, and set aside.
3

Heat the oil over medium high heat in a skillet/wok. When the oil is ready (a drop of water will dance in the skillet), add the mushrooms.
4

Stir fry the mushrooms until the desired tenderness is reached. I usually cook mine until the water from the mushrooms starts to cook off.
5

Add 1/2 cup water, oyster sauce, and soy sauce to the skillet. Stir well and then bring to a boil.
6

Slowly add your cold water/cornstarch slurry to the skillet. Stir until the sauce thickens. Enjoy!