Stir-fried mixed mushrooms

For this dish, I used Eryngii mushrooms and fresh chinese mushrooms. Eryngii mushrooms share similar nutritional and medicinal properties with members of the oyster (mushroom) family:

The oyster mushroom is high in protein (15-27 % per dry mass), contains 85-100 mg of vitamin C per 100 g and is a good source of niacin, folic acid and potassium. Clinical studies have shown that the oyster mushroom naturally produces Lovastatin, a drug commonly used in the treatment of high blood cholesterol. It has also demonstrated strong anti-tumoral [Ying(1987)]activity specifically for the intestinal tract[Zusman et al.(1997)].

Here’s the pic of the mushrooms:

Stir-fried mixed mushrooms


  • 1/2 packet of eryngii mushrooms
  • 4 fresh chinese mushrooms
  • minced garlic
  • cornflour


  • about 1/2 tablespoon oyster sauce
  • dash of ground black pepper
  • 1 tsp hua diao jiu


  1. Wash and cut the fresh chinese mushrooms into slices.
  2. Wash and trim the end of the eryngii mushrooms and cut into slices diagonally.
  3. Marinate the mushrooms with the seasoning.
  4. Fry the garlic till fragrant.
  5. Add the mushrooms and fry for about 5min – they cook really quickly!
  6. Thicken the gravy with cornflour solution.
  7. Dish and serve.
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