Vegetarian Mushroom Stir-Fry

Recipe courtesy of Purdue University and


Yield: 24 appetizer servings



1 ½ cups vegetarian oyster sauce
1 cup + 2 tablespoons sugar
¾ cup soy sauce
1 tablespoon sesame oil
4 ½ quarts water
1 cup + 2 tablespoons cornstarch
¾ cup vegetarian soup base

Stir fry

5 pounds firm tofu, drained, cut into triangles (½ x 1 ½ inches)
3 pounds dry rice stick noodles
1 ½ cups vegetable oil
¼ cup minced garlic
½ cup minced peeled ginger
6 pounds cleaned, sliced shiitake mushrooms
1 ½ pounds sliced carrots, blanched and drained
5 pounds Chinese broccoli, cleaned and cut into 4-inch pieces, blanched and drained


To make the sauce: Whisk together the oyster sauce, sugar, soy sauce, and sesame oil. Bring to a simmer. Whisk together the water, cornstarch, and soup base. Combine with the oyster sauce mixture and heat until slightly thickened. Remove from the heat. Makes about 6 ½ quarts.

Heat a deep fryer until 375 to 400°F. Deep-fry the tofu triangles in batches until golden brown, turning once. Drain on paper towels. Set aside.

For each serving, to order: In a deep fryer, cook 1 ½ ounces rice stick noodles until puffed but not browned. Drain on paper towels. In a wok, heat 2 tablespoons oil over high heat. Stir-fry ½ teaspoon garlic and 1 teaspoon ginger until fragrant. Add 4 ounces mushrooms and cook for 1 minute. Add 1 ounce carrots, 2 ½ ounces broccoli, and about 2 ounces fried tofu. Stir-fry to heat through, 1 minute. Add about 1 cup sauce mixture and simmer until heated through. Put the rice sticks in a bowl and ladle the vegetables and sauce on top. Serve immediately.


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