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How to Make Vegan Yu Xiang Rou Si
  • 1½ pounds king oyster mushrooms
  • 2 teaspoons minced ginger about ½ inch piece
  • 1½ tablespoons minced garlic about 6 cloves
  • 2 pickled chili sour, finely chopped (see notes)
  • ½ cup fresh wood ear mushrooms sliced
  • ½ cup fresh bamboo shoot sliced
  • 3 stalks of green onions roughly chopped into 1-inch stick
  • 2 to 3 tablespoons of cooking oil used olive oil
  • subheading: Yu Xiang Sauce:
  • 1 ½ tablespoons light soy sauce plus more if needed
  • 1 tablespoon Chinese black vinegar used Chin Kiang
  • 1 tablespoon cooking wine
  • ½ teaspoon dark soy sauce (optional) for color
  • 1 tablespoon sugar
  • 1 teaspoon mushrooms seasoning used granules
  • 3 teaspoons cornstarch
  • ½ cup water
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