Cantonese Ginger and Scallion Lobster Mushroom
This Cantonese ginger and scallion lobster mushroom stir fry (a take on the traditional dish made with real lobster) is an incredible way to enjoy a nice little haul of lobster mushrooms!
Find the required ingredients in any Asian grocery store. Lobster mushrooms (Hypomyces lactifluorum) can sometimes be found dried in grocery or specialty stores.
- Prep Time22 min
- Cook Time8 min
- Total Time30 min
- Yield4 servings with sides
Ingredients
- 1lb (454g) cleaned lobster mushrooms
- 1 tablespoon + 1/2 tablespoon cornstarch
- 1/2 cup chicken OR mushroom stock
- 3 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 4 scallions
- 1 thumb ginger, peeled
- 3 cloves garlic, peeled
- 3 tablespoons lard or cooking oil
- Cilantro to garnish
Preparation
Clean mushrooms and slice into large, bite-sized pieces.
Transfer the mushrooms to a bowl and toss in 1 tablespoon of the cornstarch so that they’re lightly coated.
In a bowl, mix together the chicken stock, Shaoxing wine, soy, sesame oil, white pepper, and the 1/2 tablespoon of cornstarch. Set aside.
Separate the greens and whites of the scallions.
Slice the whites thinly on a bias.
Cut the greens into 2″ pieces.
Slice the ginger very thinly, then stack the slices and slice again into fine matchsticks.
Slice the garlic very thinly.
Heat the oil in a wok over medium-high heat.
Add the mushrooms and stir fry for 5 minutes.
Add the scallions, ginger, and garlic and cook for 1 more minute.
Reduce heat to medium.
Stir the sauce to re-incorporate the cornstarch, then add to the wok.
Stir and cook until the sauce has thickened.
Serve immediately with white rice and sides. Enjoy!
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