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–+ servings

Asian Sauteed Oyster Mushrooms with Thai Basil

Asian sauteed oyster mushrooms with Thai basil, garlic, and ginger make a quick, umami-packed vegetable side. Ready in minutes!
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4
Course: Side Dishes
Cuisine: Chinese
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 whole king oyster mushrooms cut into 1-inch chunks
  • 1 tablespoon cooking oil neutral oil with a high smoke point, such as avocado or canola oil
  • 2 cloves garlic roughly chopped
  • 1 teaspoon fresh ginger grated
  • 1 to 2 whole red chili peppers roughly chopped (optional)
  • 1/4 cup chicken broth or water use vegetable broth for a vegan version
  • to taste salt
  • 1 cup fresh Thai basil leaves lightly packed

Method
 

  1. Cut the king oyster mushrooms into uniform 1-inch cubes or rectangular chunks and set them aside.
  2. Heat oil in a wok or large skillet over medium-high heat. Add the chopped garlic, grated ginger, and red chili peppers if using. Stir-fry for about 1 minute until nicely fragrant.
  3. Add the mushroom chunks and stir-fry for 1 minute. Pour in the chicken broth or water, cover, and let steam for 1 minute.
  4. Remove the lid and continue cooking for 3 to 4 minutes, stirring from time to time, until the mushrooms are tender and have light golden edges.
  5. Season with salt to taste. Add the Thai basil leaves and toss to combine, cooking for about 1 minute until the leaves just wilt.
  6. Take the wok off the heat and serve right away. This is delicious over steamed rice or as a vegetable side dish.

Nutrition

Calories: 70kcalCarbohydrates: 7gProtein: 3gFat: 3.7gSaturated Fat: 0.6gSodium: 240mgFiber: 2.5gSugar: 1g

Notes

If you can't find Thai basil, regular sweet basil works, though the flavor will be milder and less anise-like.
Swap chicken broth for vegetable broth or water to make this dish fully vegetarian or vegan.
Don't overcrowd the pan; if your wok is small, cook the mushrooms in two batches so they brown instead of steam.
Cut the mushrooms into even 1-inch pieces so they cook uniformly. The stems are edible and just as tasty.
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring back the texture.
Serve over steamed jasmine rice, noodles, or alongside grilled teriyaki chicken for a fuller meal.
For extra heat, leave the chili seeds in; remove them for a milder kick.

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