Stir-fried oyster and shiitake mushrooms with garlic (Su chao shuang gu) from Every Grain of Rice: Simple Chinese Home Cooking (page 232) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on November 24, 2025

    Really delicious mushroom dish. Cut off the harder part of the base or cook a bit longer. Don’t use dried shiitake. I’ll make this one again

  • lholtzman on September 03, 2025

    A delicious umami bomb. I used vegetable stock to make vegetarian.

  • dc151 on September 11, 2021

    My beloved produce market is closing, so on my last visit, I tried to buy things I don't normally see at the local supermarket. Oyster mushrooms in hand, I browsed EYB until I saw this was just the recipe. Super simple, super fast and it convinced even non-mushroom lovers! Very impressed. Now I just have to find another source for oyster mushrooms to make it again.

  • jenburkholder on September 09, 2020

    We really liked these, but using chicken stock, the predominant flavor is chicken, not mushroom, so have your expectations set accordingly. Good use of mushrooms and would probably be friendly even to the mushroom-indifferent.

  • excurvatus on March 18, 2020

    I'm not always a mushroom lover, but I am a lover of this dish! I used leftover bacon fat to make it. I used oysters and shiitakes as Fuchsia suggests. I personally would put the oyster stalks in first, since they were a bit tough, but I am so glad i made it and will make it again.

  • Bloominanglophile on August 29, 2014

    I'm afraid my husband and daughter didn't love this dish--it was the slippery texture of the oyster mushrooms that kind of put them off. The texture didn't bother me, but the fact that I forgot to season the dish sure did. Happens sometimes when you're juggling several Chinese dishes and trying to time everything just right! Oh well, next time!

  • britt on April 22, 2013

    I agree this is very good. And simple. For stock I used a tiny bit of light soy sauce and toasted sesame oil in water as Dunlop suggests on the vegetarian stock page. Worked great.

  • westminstr on April 01, 2013

    Really loved this dish. A very versatile preparation that would work with a variety of cuisines, just change the cooking fat if making it as part of a non-Ssian dinner.

  • Breadcrumbs on March 25, 2013

    p. 232 - So few ingredients, so much flavour. This was a hit with my friends, we loved it! I used King Oyster mushrooms and shiitake for this dish and it was truly scrumptious. I made my own stock because I’d seen a few chicken recipes at the front of the book that called for cooked chicken. I added a star anise to the pot of water w my chx and we loved the flavour it brought. I thought the combination of mushrooms w spring onions was brilliant and something I’d never thought to do before. It was a surprisingly rich and hearty dish for pure veggies…especially w those meaty King Oysters. I could eat this morning noon and night. Tonight I added some of my leftovers to the red braised beef and it was sensational. Highly recommend this one! Photos here: http://chowhound.chow.com/topics/892280#7947978

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