Lee Kum Kee

Oyster Sauce Shitake Mushroom Gravy by Ching He Huang

To me, at Christmas time, apart from the roast and trimmings, the most important component is the gravy, it is the one delicious important that brings the whole meal together. I’m proud to share my Oyster Sauce Shitake Mushroom Gravy, it is full of flavour, with the help of Lee Kum Kee’s Premium Oyster Sauce, giving a deep umami, it will give that extra wow factor at Christmas.

Ingredients

1 Tbsp rapeseed oil
3 Red onion, peeled and sliced
1 inch Fresh root ginger, peeled
2 Spring onions, top tailed and sliced to 2 inch pieces
1.3 litre  Water
8 Small whole dried shitake mushrooms, rinsed
4 Tbsp  Cornflour
4 Tbsp  Cold water

Garnish

2 Tbsp  Freshly sliced chives

Method

1 Heat a large pan or wok over medium heat. Add the rapeseed oil and the red onions, ginger, and spring onions. Cook, stirring for 2 minutes to soften.
2 Add the water, shitake mushrooms, and stir. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
3 Add Lee Kum Kee Premium Oyster Sauce , Lee Kum Kee Premium Dark Soy Sauce , and Lee Kum Kee Premium Mushroom Seasoning Powder , and stir in cornflour slurry to thicken. Strain the gravy.
4 Pour in any cooking juices from the turkey (optional), then garnish with finely sliced chives.
5 Pour into a jug and serve immediately with your Christmas dinner.
PREP TIME 10MINUTES | COOK TIME 15 MINUTES
share on facebook
tweet
send email
print

Ching He Huang Recipes

Sign Up Now