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asian sauteed oyster mushrooms 183505030

Asian Sauteed Oyster Mushrooms with Thai Basil

Asian sauteed oyster mushrooms with garlic, ginger, and Thai basil are a quick, aromatic side dish loaded with umami and fresh flavor.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4
Course: Side Dishes
Cuisine: Chinese
Calories: 65
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 whole king oyster mushrooms about 12 oz / 340 g total, cut into 1-inch chunks
  • 1 tablespoon avocado oil or other neutral cooking oil 15 ml
  • 2 cloves garlic roughly chopped
  • 1 teaspoon fresh ginger peeled and grated, 5 ml
  • 1 to 2 whole red chili peppers roughly chopped, optional, adjust to taste
  • 1/4 cup chicken broth or water 60 ml
  • to taste salt
  • 1 cup fresh Thai basil leaves lightly packed, 240 ml

Method
 

  1. Slice the king oyster mushrooms into 1-inch chunks, cutting them into cubes or rectangular pieces.
  2. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic, ginger, and red chili peppers if using, then stir-fry for about 1 minute until fragrant.
  3. Add the king oyster mushrooms and toss for 1 minute. Pour in the chicken broth or water, cover, and steam for 1 minute.
  4. Remove the lid and continue cooking for 3 to 4 minutes, stirring occasionally, until the mushrooms are tender and lightly golden.
  5. Season with salt to taste, then add the Thai basil leaves. Stir to combine and cook for about 1 minute until wilted.
  6. Remove from the heat and serve hot, over steamed rice or as a flavorful vegetable side dish.

Nutrition

Calories: 65kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 240mgFiber: 2gSugar: 1g

Notes

Use water or vegetable broth instead of chicken broth to keep the dish fully vegan.
For a deeper toasty flavor, sear the mushrooms for 30 seconds before adding any liquid.
Don't overcrowd the pan, or the mushrooms will steam instead of browning.
Thai basil can be swapped with regular basil or mint in a pinch, though the aroma will differ.
Slice the mushrooms and aromatics ahead of time and store them separately in the fridge for up to 1 day.
Leftovers keep in an airtight container for 3 to 4 days and reheat well in a hot skillet.
Serve over steamed jasmine rice, noodles, or alongside grilled tofu for a quick meal.

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