Stir-Fried Wild Mushrooms In Oyster Sauce

• Oyster sauce:
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup oyster sauce (such as Kame)
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons sake (rice wine)
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon toasted or regular sesame oil
• Stir-fry:
• 1 1/2 tablespoons vegetable oil
• 1/4 cup chopped green onions
• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons minced fresh ginger
• 6 cups cremini mushrooms, quartered (about 3/4 pound)
• 5 cups shiitake mushroom caps, halved (about 3/4 pound)
• 4 cups oyster mushroom caps, halved (about 1 pound)
• 2 tablespoons sake (rice wine)
• 4 1/2 cups hot cooked basmati rice

1. To prepare oyster sauce, combine chicken broth through sesame oil in a small bowl. Set aside.
2. To prepare stir-fry, heat vegetable oil in a wok or large Dutch oven over high heat. Add onions, garlic, and ginger; stir-fry 10 seconds. Add mushrooms and 2 tablespoons sake. Partially cover, reduce heat to medium, and cook 4 minutes. Increase heat to high. Add oyster sauce; stir-fry 4 minutes or until mushrooms are tender. Serve over rice.

oyster, chicken broth, oyster sauce, soy sauce, sake, sugar, cornstarch, regular sesame oil, vegetable oil, green onions, garlic, fresh ginger, cremini mushrooms, shiitake mushroom, oyster mushroom caps, sake, basmati rice

Taken from www.myrecipes.com/recipe/stir-fried-wild-mushrooms-oyster-sauce (may not work)