Soy-Braised Fall Mushrooms With Chestnuts Recipe

By
Fiona Reilly
Fiona Reilly is a contributing writer at Serious Eats.
Fiona Reilly
Fiona Reilly is a freelance writer and photographer passionate about food and travel in China.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
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Fiona Reilly

Why It Works

  • Using two types of soy sauce adds nuance: Dark soy sauce provides a rich golden-brown color, while light soy sauce lends additional flavor.
  • Blanching the chestnuts and mushrooms until they're tender reduces the amount of time they need to be stir-fried, ensuring they don't burn before they're cooked through.
  • Sweet roasted chestnuts offset the saltiness of the rich soy braise.

    • This dish celebrates the seasonal arrival of mushrooms and fresh-roasted chestnuts in the form of a simple soy-spiked stir-fry. You can use any fresh fall mushrooms available to you, including enoki, shiitake, button mushrooms, Swiss browns, and chanterelles. This dish is part of ourseven-course Mid-Autumn Festival feast.

    Recipe Facts

    Active:15 mins
    Total:20 mins
    Serves:4 servings

    Rate & Comment

    开云体育波胆

    • 2teaspoonscorn starch

    • 3 1/2盎司fresh chestnuts, peeled (about 1 cup)

    • 9盎司assorted fresh mushrooms(such as button, beec, shiitake, or enoki), sliced (about 1 1/2 quarts)

    • 2tablespoonsvegetable oil

    • 1/2-inchknobginger, peeled and finely sliced (about 2 teaspoons)

    • 1clovegarlic, peeled and finely sliced (about 1 teaspoons)

    • 2scallions, white parts only, finely sliced (about 3 tablespoons)

    • 2teaspoonsdark soy sauce

    • 2teaspoonslight soy sauce

    • 2teaspoonssesame oil

    • Kosher salt

    • Steamed ricefor serving

    Directions

    1. In a small bowl, combine corn starch with 2 tablespoons water and set aside. Meanwhile, bring a large pot of water to a boil over high heat.

    2. Cook chestnuts in boiling water until tender, about 5 minutes. Remove with a strainer, drain, and set aside. Add mushrooms to boiling water, cook for 1 minute. Remove with a strainer, drain, and set aside.

    3. Heat vegetable oil in a wok over medium heat until shimmering. Add ginger, garlic, and scallions, and cook, stirring, over until fragrant, about 1 minute. Add chestnuts and continue stirring for 1 minute. Add mushrooms and stir for 1 additional minute.

    4. Increase heat to high. Add dark and light soy sauces, stirring to combine. Add cornflour and water mixture and reduce heat to medium. Cook, stirring, until sauce is thickened and coats the mushrooms and chestnuts, about 1 minute. Remove from heat. Stir in sesame oil, season to taste with salt if necessary, and serve immediately with steamed rice.

    Notes

    If you can't find fresh-roasted chestnuts, you can substitute frozen peeled chestnuts, easily found at Chinese grocery stores.

    Special Equipment

    Wok

    This Recipe Appears In

    Nutrition Facts(per serving)
    169 Calories
    10g Fat
    18g Carbs
    3g Protein
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    Nutrition Facts
    Servings: 4
    Amount per serving
    Calories 169
    % Daily Value*
    Total Fat10g 13%
    Saturated Fat 1g 5%
    Cholesterol0mg 0%
    Sodium437mg 19%
    Total Carbohydrate18g 7%
    Dietary Fiber 2g 8%
    Total Sugars 4g
    Protein3g
    Vitamin C 10mg 48%
    Calcium 18mg 1%
    Iron 1mg 4%
    Potassium 411mg 9%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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