Description
A cold dish of briefly boiled 'Xiuzhengu' (a type of oyster mushroom sold cheaply in Taiwan supers), tossed with scallions, garlic, sesame oil. Chewy, highly active as a meat substitute.
Restaurants serving Cold Tossed Oyster Mushrooms
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Xiuzhengu(Oyster mushrooms)
- Garlic
- Scallions
- Thick soy sauce
- Sesame oil
- Taiwan black vinegar
- Red chili
Instructions
- [Authentic Recipe]
- Trim Xiuzhengu (oyster mushroom) bases, hand-tear large ones in half.
- Boil briefly for 1-
- mins until cooked, drain, squeeze moisture 'ridiculously firmly' to the limit (*Most crucial step to let it absorb sauce).
- Put mushrooms in a bowl, add minced garlic, scallions, red chili.
- Toss massaging with a sauce of Jiangyou Gao, Taiwan black vinegar (lesser), sesame oil.
- Chill in fridge to finish.
Learn more Spice, substitutes, tips
Key spices
Intense garlic punch and sesame oil savoriness
Substitutes at Japanese supermarkets
King oyster mushroom or Shimeji (different texture but sub)
Pairing
Light congee、Taiwan tea
Trivia
[For Everyone] Xiuzhengu is a beloved mushroom in Taiwan, heavily used in soups/stir-fries, but oil-free 'Liangban' is ultimate during diets. Hand-squeezed dehydrated mushrooms absorb sweet soy/sesame sauce to the limit; biting oozes umami 'juicily', transforming into a magic low-cal side.
Eating tips & etiquette
[Unique Eating] Mix massive cilantro (Xiangcai) exploding ethnic aroma, eating as 'infinite mushroom snack' during diets!
Allergen
Soy, Wheat (from soy sauce), Sesame