【Mushrooms in Hot Garlic Sauce – Yu Xiang mushrooms】
Yu Xiang is one of most well-known sauces used in Sichuan cuisine. Yu Xiang, literally “fish fragrance”, refers to the sweet, sour and spicy sauce in which meat or vegetables are cooked. This Sichuan classic doesn’t actually contain fish. Instead, its seasoning mixture replicates the traditional flavouring for Sichuan fish dishes, and is prepared using ginger and garlic with sugar, salt, vinegar, soy sauce, and chili peppers.
Prepare time: 10 minutes
Cook time: 5 minutes
Serves: 6 servings
1) 1 package white small mushrooms and 1 package brown small mushrooms, 150g/each;
2) 1 tbsp olive oil, 1 tbsp chilli oil, 2 tsp Sichuan pickled chilies, 2 tsp freshly minced garlic, 2 tsp finely chopped green onion, 2 tsp freshly minced ginger;
3) 1/3 tsp salt;
4) 1.5 tsp cooking wine, 1 tbsp rice vinegar, 2 tsp light soy sauce, 1 tsp Yummy House soy sauce, 4 tsp sugar, 1/6 tsp chicken broth mix, 1.5 tsp corn starch, 1 tbsp water.
1: Cut roots off of mushrooms and rinse with water, set aside (Picture 1). Place all ingredients of Ingredient 4) into a small bowl, mix well and set aside (Picture 2).
2: Heat 1 tbsp olive oil and chilli oil in a non-stick sauté pan over medium-high heat. Sauté Sichuan pickled chilies, mined ginger, garlic and chopped green onion for 1-2 minutes (Picture 3-4). Add mushrooms (Picture 5), and 1/3 tsp salt (Picture 6), stir and cook for 1-2 minutes.
3: Stir in the sauce of Ingredient 4) (Picture 7) and continue to stir until the sauce thickens. Transfer to a serving plate and serve immediately over some steamed rice.