Stir Fried Oyster Mushrooms with Bamboo Shoots

    20 minutes

    This is a quick and easy Chinese dish that combines tinned oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in a light sauce.

    4 people made this

    Serves: 4 

    • 1 (425g) tinned oyster mushrooms, drained and sliced
    • 10 fried tofu puffs
    • 1 (225g) tin bamboo shoots, drained
    • 200g bean sprouts
    • 1 tablespoon oil
    • 2 tablespoons finely diced garlic
    • 2 spring onions, cut into 2.5cm pieces
    • 1 tablespoon finely diced chillies
    • 1 medium onion, sliced
    • 1/2 teaspoon salt
    • 3 tablespoons oyster sauce
    • 3 tablespoons water
    • 1 teaspoon sesame oil
    • 1/3 teaspoon salt
    • 1/3 teaspoon sugar

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Blanch the oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in boiling water for 30 to 60 seconds. Drain well.
    2. Firmly press the tofu puffs to release the greasy residue.
    3. Heat a large frying pan with oil over high heat. Stir fry the garlic, spring onions and chilli until aromatic; about 2-3 minutes.
    4. Stir in the onion with salt and fry until soft; 3-4 minutes.
    5. Add the oyster mushrooms, tofu puffs and bamboo shoots then mix well.
    6. Stir in the oyster sauce, water, sesame oil, salt and sugar and stir well. Allow to heat through; 1-2 minutes.
    7. Stir in the bean sprouts and serve.


    Tinned oyster mushrooms and fried tofu puffs can be found in Asian speciality shops.
    You can substitute in fresh oyster mushrooms if you prefer.

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