Soy-Braised Han Mushrooms
Han mushrooms are thick and meaty. Braised in soy sauce, they turn glossy and flavorful, a delicious and nutritious vegetarian dish.
Ingredients
13 items- Han mushrooms (or shiitake) 500 g
- Green bell pepper 1
- Red bell pepper 1
- Garlic 3 cloves
- Ginger 1 small piece
- Spring onions 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1/2 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Cornstarch 1 tbsp
- Vegetable broth or water 150 ml
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Gently rinse the han mushrooms and drain. Slice into 0.5 cm thick pieces. Seed and slice bell peppers, slice garlic and ginger, and cut spring onions into sections. Set aside.
In a small bowl, combine light soy sauce, dark soy sauce, sugar, salt, and vegetable broth. Mix well to make the sauce.
Heat the pan over medium heat, add 2 tbsp cooking oil. When oil is about 50% hot, add ginger and garlic slices, stir-fry for about 30 seconds until fragrant.
Turn to high heat, add the han mushroom slices and quickly stir-fry for about 2 minutes, until the surface turns slightly golden and mushrooms shrink a bit.
Pour in the prepared sauce, stir to combine, then reduce to medium-low heat. Cover and simmer for 3-5 minutes to let mushrooms absorb the flavors.
Uncover, add bell pepper slices and spring onion sections. Stir-fry over high heat for about 1 minute, until peppers are just tender yet crisp.
Re-stir the cornstarch slurry, drizzle it into the pan. Quickly stir-fry until the sauce thickens and evenly coats the mushrooms. Turn off heat and serve.
Tips
Han mushrooms have natural umami; avoid overpowering with too many seasonings. The cornstarch slurry helps the sauce cling to the mushrooms. Substitute vegetable broth with water if needed.
You May Also Like
More recipes you might enjoy
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Char Siu Bao (BBQ Pork Buns)
Char Siu Bao is a classic Cantonese dim sum delicacy, featuring soft, fluffy dough wrapped around a savory-sweet filling of barbecue pork. With every bite, the rich sauce bursts with flavor. Whether enjoyed in teahouses or homemade, it's an unforgettable treat.