Two-Color Beech Mushroom Rice with Gravy
雙色鴻喜菇燴飯
A comforting dish of rice topped with tender white and brown beech mushrooms, simmered in a savory sauce made from oyster sauce, bonito flakes, and white pepper, then drizzled with a touch of sesame oil. Thickened with a light potato starch slurry, this flavorful meal is a satisfying meatless dish.
- servings
- 👥 1 serving
- time
- ⏱ 20 min
- Cuisine
- 🍽 Chinese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 70 gwhite beech mushroom
- 70 gbrown beech mushroom
- 15 goyster sauce
- 1 gbonito flakes
- 10 gpotato starch
- 300 mlwater
- to tastewhite pepper
- to tastesesame oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 98 kcal
- protein
- 3.8 g
- fat
- 1.2 g
- carbohydrate
- 18.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Separate the white beech mushrooms and brown beech mushrooms into bite-sized clusters. Mix the potato starch with 10 grams of water to make a starch slurry.
- 2
Heat a pan without oil and dry-fry the mushrooms until slightly softened and fragrant.
- 3
Pour 300 ml of water into the pan. Add the oyster sauce and bonito flakes, then stir gently to combine.
- 4
Stir in the potato starch slurry to thicken. Season with white pepper and sesame oil.
- 5
Pour the finished mushroom sauce over a bowl of hot rice and serve immediately.
