Mushroom in Ginger Garlic Sauce
If you love Asian-inspired flavours but want a light, and comforting dish that skips too many sauces, this Mushroom in Ginger Garlic Sauce recipe is a game-changer.
Servings: 2 adults
Calories: 201kcal
Equipment
Ingredients
- 200 gram brown mushroom, sliced
- 1 tablespoon sesame oil
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- 5 - 6 coriander stalks, finely chopped
- 2 sprig scallions, finely chopped
- 1 ½ Cup vegetable stock (get recipe)
- 1 tablespoon corn starch or potato starch
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon red chilli sauce
- 1 large tomato, deseeded and diced
- 1 large bok choi (whites and greens, chopped)
- ¼ teaspoon salt or to taste
- black pepper to taste
- 1 teaspoon white sesame seeds
Instructions
- Clean and slice the mushrooms. Deseed the tomato and cut it into chunks. Clean and chop the bok choi white stem and green leaves.
- Heat oil in a wok or skillet. Add the minced ginger, coriander stalks, scallion, and garlic, sautéing for about 30 seconds until fragrant over high heat.1 tablespoon sesame oil, ½ tablespoon minced garlic, ½ tablespoon minced ginger, 5 - 6 coriander stalks, finely chopped, 2 sprig scallions, finely chopped
- In the same pan, add the sliced mushrooms and let them sear untouched for 5 minutes. Stir-fry until lightly browned and caramelized without adding salt.200 gram brown mushroom, sliced
- Pour in the vegetable stock and Shaoxing rice wine, soy sauce, and chilli sauce. Season with salt and pepper, bringing the liquid to a gentle simmer.1 ½ Cup vegetable stock, 1 teaspoon light soy sauce, 1 teaspoon red chilli sauce, ¼ teaspoon salt or to taste, black pepper to taste
- Re-stir your potato starch slurry and pour it in slowly into the sauce while stirring constantly until a glossy, light white gravy forms. Stir constantly to prevent clumps.1 tablespoon corn starch or potato starch
- Add the tomato wedges and bok choi. Simmer gently for 2 – 3 minutes just to warm them through without letting them break down completely.1 large tomato, deseeded and diced, 1 large bok choi (whites and greens, chopped)
- Once the sauce thickens and has a nice glossy glaze, it is ready to serve. Turn off the heat. Add chopped green onion and toasted sesame seeds.1 teaspoon white sesame seeds, 2 sprig scallions, finely chopped
Video
Notes
- Mushrooms: Use Brown or Button, King oyster, shiitake, or shimeji thinly sliced.
- Shaoxing Rice Wine or dry sherry for depth. If not available, use rice vinegar.
- If you are using water instead of vegetable stock, increase the amount of sauces and seasoning.
Nutrition
Calories: 201kcal | Carbohydrates: 26g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1454mg | Potassium: 1858mg | Fiber: 7g | Sugar: 11g | Vitamin A: 20361IU | Vitamin C: 206mg | Calcium: 498mg | Iron: 5mg