Ginger Mushrooms Side Dishes
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- 3 ounces black mushrooms
- 3 ounces button mushrooms
- 3 ounces sorrel mushrooms
- 1/2 ounce oyster sauce
- 1 ounce pickled ginger
- 1/2 cup water
- 1 Tbsp. cornstarch
- 1 ounce dry vermicelli noodles
- 1 cup vegetable oil
Preheat vegetable oil in deep fryer, or deep skillet. Place dry noodles in hot oil for 3-5 seconds until puffy. Noodles should remain white. Place noodles on a paper towel to drain off oil.
Heat another skillet or wok, add oyster sauce, water and ginger. Bring to a boil. Stir in cornstarch. Add mushrooms and cook approximately 30 seconds.
To serve, place noodles on the side of a plate and add the mushroom mixture in center of plate.
Nutrition Info per serving: (1 serving, 8 oz.) 171 calories; 5 g fat (1 g saturated fat; 1 g monounsaturated fat); 0 mg cholesterol; 304 mg sodium; 25 g carbohydrate; 2.2 g fiber; 6 g protein; 6.2 mg niacin; 0.1 mg vitamin B6; 0.1 mcg vitamin B12; 1.5 mg iron; 23.6 mcg selenium; 1.4 mg zinc.