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Chinese-Style Greens With Oyster Mushrooms

Dairy Free

Use any leafy greens you can lay your hands on for this dish – spring greens, broccoli or kale – but if you can find them, it’s especially good with Asian varieties such as pak choi or gai lan (Chinese broccoli). The robust texture of oyster mushrooms holds up well to a blast in the wok, while their mild flavour is enhanced by ginger, garlic and richly savoury oyster sauce. This makes a delicious light meal with plain boiled rice, or you can serve it as part of a larger spread.

Serves : 4–6
Prep : 5 minutes
Cook : 5 minutes
  • 250g grey oyster mushrooms
  • 250g greens such as Chinese broccoli, spring greens or kale
  • 2 tablespoons groundnut oil
  • 2 cloves garlic, thinly sliced
  • 3 pound-coin thickness slices of ginger (unpeeled)
  • 1 tablespoon rice wine or dry sherry
  • 3 tablespoons oyster sauce
  • A few drops of toasted sesame oil


  1. Using a pastry or mushroom brush, clean the oyster mushrooms. Trim the stems and cut or tear any large ones into 4cm slices. Rinse and trim the greens, and set aside. Get some water boiling for steaming or blanching the greens, but do not cook them yet. Put a serving dish to warm in a very low oven.
  2. Set a wok or large frying pan over a medium heat, and add the oil. Add the sliced garlic and fry until pale gold. Remove with a slotted spoon and drain on kitchen paper.
    Add the ginger slices to the hot pan, and cook for a minute or so before raising the heat to high. Add the oyster mushrooms and toss quickly in the oil, then allow them to cook without stirring too often to allow them to brown a little here and there. Now steam or blanch the greens for 5 minutes or so (depending on what you have) while you finish cooking the mushrooms.
  3. After about 4 minutes, when the mushrooms have slightly softened but are still holding their shape, add the rice wine and allow it to bubble up for a second or two. Fish out the slices of ginger and discard them, then pour the oyster sauce over the mushrooms in the pan. Briefly toss to coat, then turn off the heat under the pan.
  4. When the greens are tender but still bright green, lift them out of the steamer or drain them and lay them in the the warmed serving dish. Tip the mushrooms and sauce over the top of the greens, and scatter with the fried garlic. Shake over a couple of drops of sesame oil, and serve.


Recipe and photos by Otherwise for Wild Food UK


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