Soy-Braised Fall Mushrooms With Chestnuts Recipe

Name: Soy-Braised Fall Mushrooms With Chestnuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons corn starch; 3 1/2 ounces fresh chestnuts, peeled (about 1 cup); 9 ounces assorted fresh mushrooms (such as button, beec, shiitake, or enoki), sliced (about 1 1/2 quarts); 2 tablespoons vegetable oil; 1/2-inch knob ginger, peeled and finely sliced (about 2 teaspoons); 1 clove garlic, peeled and finely sliced (about 1 teapoons); 2 scallions, white parts only, finely sliced (about 3 tablespoons); 2 teaspoons dark soy sauce; 2 teaspoons light soy sauce; 2 teaspoons sesame oil; Kosher salt; Steamed rice for serving

Servings: persons

2 teaspoons corn starch
3 1/2 ounces fresh chestnuts, peeled (about 1 cup)
9 ounces assorted fresh mushrooms (such as button, beec, shiitake, or enoki), sliced (about 1 1/2 quarts)
2 tablespoons vegetable oil
1/2-inch knob ginger, peeled and finely sliced (about 2 teaspoons)
1 clove garlic, peeled and finely sliced (about 1 teapoons)
2 scallions, white parts only, finely sliced (about 3 tablespoons)
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
2 teaspoons sesame oil
Kosher salt
Steamed rice for serving

1
In a small bowl, combine corn starch with 2 tablespoons water and set aside. Meanwhile, bring a large pot of water to a boil over high heat.
2
Cook chestnuts in boiling water until tender, about 5 minutes. Remove with a strainer, drain, and set aside. Add mushrooms to boiling water, cook for 1 minute. Remove with a strainer, drain, and set aside.
3
Heat vegetable oil in a wok over medium heat until shimmering. Add ginger, garlic, and scallions, and cook, stirring, over until fragrant, about 1 minute. Add chestnuts and continue stirring for 1 minute. Add mushrooms and stir for 1 additional minute.
4
Increase heat to high. Add dark and light soy sauces, stirring to combine. Add cornflour and water mixture and reduce heat to medium. Cook, stirring, until sauce is thickened and coats the mushrooms and chestnuts, about 1 minute. Remove from heat. Stir in sesame oil, season to taste with salt if necessary, and serve immediately with steamed rice.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons corn starch, 3 1/2 ounces fresh chestnuts, peeled (about 1 cup), 9 ounces assorted fresh mushrooms (such as button, beec, shiitake, or enoki), sliced (about 1 1/2 quarts), 2 tablespoons vegetable oil, and more.

Yes, Soy-Braised Fall Mushrooms With Chestnuts Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!