Name: Stir-Fried Wild Mushrooms in Oyster Sauce
Yield: serves 6 (serving size: 3/4 cup stir-fry and 3/4 cup rice)
Ingredients: Oyster sauce:; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup oyster sauce (such as Kame); 2 tablespoons low-sodium soy sauce; 1 1/2 tablespoons sake (rice wine); 1 teaspoon sugar; 1 teaspoon cornstarch; 1/2 teaspoon toasted or regular sesame oil; Stir-fry:; 1 1/2 tablespoons vegetable oil; 1/4 cup chopped green onions; 1 1/2 tablespoons minced garlic; 1 1/2 tablespoons minced fresh ginger; 6 cups cremini mushrooms, quartered (about 3/4 pound); 5 cups shiitake mushroom caps, halved (about 3/4 pound); 4 cups oyster mushroom caps, halved (about 1 pound); 2 tablespoons sake (rice wine); 4 1/2 cups hot cooked basmati rice

To prepare stir-fry, heat vegetable oil in a wok or large Dutch oven over high heat. Add onions, garlic, and ginger; stir-fry 10 seconds. Add mushrooms and 2 tablespoons sake. Partially cover, reduce heat to medium, and cook 4 minutes. Increase heat to high. Add oyster sauce; stir-fry 4 minutes or until mushrooms are tender. Serve over rice.

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Stir-Fried Wild Mushrooms in Oyster Sauce

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