Monday, September 10, 2007

King Oyster Mushroom with Dried Scallop Sauce

It's another mushroom dish. Told you we love mushrooms! What I like about this King Oyster Mushroom is how it looks like and the texture when it's cooked. I always pass it off as braised sliced abalone. My husband got tricked the first time I did this. *giggle*

I prefer to add an additional green with the mushroom. In this case, I added Kai Lan (芥兰) aka Chinese Broccoli. You can always use other veggies. Try this if you are expecting guests for dinner. It's cheap and easy yet presentable.

Does the picture looks like a lotus flower? Have a petal!

  • 150g King Oyster Mushroom, sliced
  • a few stalk of Baby Kai Lan (芥兰) aka Chinese Broccoli
  • 4 pieces Dried Scallop
  • 200ml Water
  • 1 teaspoon Oyster Sauce
  • a pinch of Sugar to taste
  • Cornflour Mixture (Thickener)
  • 1/2 tablespoon Oil

How to do it:
  1. Soak dried scallop in the water till soften.
  2. Shred the dried scallop with your finger and set aside.
  3. Retain the water.
  4. Separate the leaves of the Kai Lan.
  5. Blanch the vegetables and arrange on the plate.
  6. Heat wok with oil.
  7. Stir fried mushroom till cooked.
  8. Pour in the water used to soak the dried scallop.
  9. Add in the oyster sauce and sugar.
  10. Let it simmer for 1 minute.
  11. Remove the mushroom and lay on top of the vegetable.
  12. Add in the the dried scallop.
  13. Bring to a boil.
  14. Thicken with cornflour mixture.
  15. Pour over the mushroom.
  16. Serve.

Instead of Kai Lan, you can use any other vegetable you like.

* King Oyster Mushroom *


  1. Cindy,
    Haha ... had you lunch yet?

  2. These mushrooms are some of my favs - they are huge! I love that sliced, they look like abalone.

  3. Jaden,
    We love mushrooms! Especially me. I can have them everyday! :p

    Thanks. I like to do that to bluff my hubby. He always say I'm stingy not to cook abalone. That can of abalone is still sitting in my store. haha ...

  4. I saw this mushroom, but never tasted it before and dunno how to cook. Then I saw this post, I copied, it was nice =p~~ *slurp*. Thanks for posting.

  5. Linda,
    You're welcome. I like the bite. A bit chewy. ;) Glad you like it.

  6. Thanks for the recipe. I didn't really know what I was doing the first two times I cooked this (I'm eating my second attempt right now) and I guess I'm not far off! I also got suggestions for using chicken or pork oil, boullion, and garlic to enhance the taste of this sort of dish. Either way, I love the taste of these mushrooms.