Recipe by: Penelope Black

Source: Contemporary Chinese Vegetarian Cuisine

Serves: 8



  • 800g fresh button mushrooms
  • 1/2 cup cooking oil
  • 4 tbsp light soy sauce
  • 1 tbsp grated ginger
  • 2 tbsp corn starch, fixed with 4 tbsp water


  • 1 tsp salt
  • 2 tbsp sugar
  • ½ tsp ground white pepper
  • 2/3 cup vegetable stock (you can also use chicken stock)
  • 1 tsp Chinese rice wine


  • Wash mushrooms in water mixed with a little salt. Discard the stems. Dry well on absorbent paper and make shallow cuts on caps.
  • Heat oil in a wok and fry mushrooms until golden. Remove with a slotted spoon and soak in light soy sauce for 20 mins.
  • Leave 1 tbsp oil in wok and stir-fry grated ginger for 1 minute. Add the fried mushrooms with the seasoning and stir-fry for a few minutes.
  • Add the corn flour mixture to thicken sauce. Serve hot.

Download PDF version here: chinese-golden-mushrooms-with-grated-ginger-penelope-black