Braised Ginger Mushrooms
A recipe for Braised Ginger Mushrooms (Nấm Kho Gừng) from the cookbook, Vegan Vietnamese! King oyster mushrooms are simmered in a sweet and savory sauce with julienned ginger until tender.
Servings 2 Servings
Ingredients
- 7 ounces (200 grams) king oyster mushrooms rinsed and cut into bite-size pieces
- 1 teaspoon vegetable or mushroom stock powder
- 2 tablespoons soy sauce
- 1 tablespoon minced leek white part only
- 1/2 teaspoon freshly ground black pepper plus more for garnish
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 ounce (28 grams) ginger julienned, plus more for garnish
- Sliced bird's eye chili pepper for garnish (optional)
- Cilantro for garnish (optional)
Instructions
- In a large bowl, combine mushrooms, stock powder, soy sauce, leek, and pepper. Mix well and set aside for 15 minutes.
- In a medium skillet, heat oil over low heat. When hot, add sugar and cook until melted and caramelized (1 to 2 minutes).
- Add marinated mushrooms and ginger and stir well. Continue to cook over low heat until mushrooms are soft and sauce is reduced by half (about 10 minutes). Remove from heat.
- Transfer to a platter; lightly dust with ground pepper; garnish with more ginger strips, sliced chili pepper (if using), and cilantro (if using); and serve.