Photograph of the finished King Oyster Mushrooms Steamed with Perilla

Vietnam · Nấm đùi gà hấp tía tô

King Oyster Mushrooms Steamed with Perilla

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of King oyster mushrooms King oyster mushrooms 2.6 lb
  • Photograph of Perilla leaves Perilla leaves 5.6 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the king oyster mushrooms into 1.5 cm thick slices, then make diagonal incisions on the cut surface.
  2. 2 Marinate the mushroom slices with soy sauce, red onion, and pepper for 10 minutes.
  3. 3 Place half a perilla leaf on the plate, then arrange the mushroom slices on top.
  4. 4 Steam over high heat for 10 minutes, then sprinkle the remaining perilla leaves on top and steam for another 60 seconds.
  5. 5 Divide the perilla leaves into two batches because steaming them for 10 minutes will cause them to darken and lose their aroma.
  6. 6 Strain the water from boiling the cornstarch to make a sauce, then pour it over the sauce and sprinkle with shredded ginger and green onions.

With an appliance

  • Microwave 27 min

    Replace step 4: rotate the mushrooms on the perilla leaf layer at 700 W for 6 minutes, spread the remaining leaves and rotate for another 30 seconds; steps 5–6 remain the same.

Start cooking