Authentic Asian Sauces
Three-cup Mushrooms with Abalone
What You Will Need
Ingredients
- 3 oz. brown beech mushrooms
- 3.5 oz. oyster mushrooms
- 3.5 oz. fresh mushrooms
- 2 Tbsp. cooking oil
- 1 oz. ginger, sliced
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 oz. basil
- 1 can Lee Kum Kee Abalone in Premium Oyster Sauce
- 2 Tbsp. cornstarch water
Seasoning
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 tsp. Lee Kum Kee Premium Dark Soy Sauce
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG Added)
- 1 tsp. Lee Kum Kee Pure Black Sesame Oil
- 2 Tbsp. rice wine
- 2 tsp. sugar
Made with
Lee Kum Kee products
How to make it
-
Remove the roots from the brown beech mushrooms. Blanch the oyster mushrooms, fresh mushrooms, and brown beech mushrooms for about 30 seconds. Drain and set aside.
-
Heat the oil and sauté the ginger and Lee Kum Kee Minced Garlic until fragrant. Add the oyster mushrooms, fresh mushrooms, brown beech mushrooms, and seasonings and stir well.
-
Add the basil and Lee Kum Kee Abalone in Premium Oyster Sauce and cook with cover on for 20 seconds.
-
Finally, add the cornstarch water and cook, keep stirring until the sauce is thickened.
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