Oyster Mushroom Salad with Fermented Bean Curd

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Delicious oyster mushroom saladOyster mushrooms taste best when stir fried in butter. We've included this mushroom in the following salad which also includes carrots, fresh cabbage, and spring onion. The recipe is very simple and can be easily prepared in a quick time. Classic fermented bean curd is used to add the zing to the salad bowl. Make this salad fresh as the oyster mushrooms tend to get mushy if keep for a long time after a quick stir-fry session. One can either use classic Chinese cabbage or can go ahead with regular local cabbage variety. If you want to avoid fermented bean curd, replace it with a sharp and pungent salad dressing. So, here we go to make this delicious salad platter which is nutritious as well as packed with fiber.

Delicious oyster mushroom salad
Oyster Mushroom Salad with Fermented Bean Curd

Mushroom salad with carrot and bean curd

Do make this delicious salad preparation consisting of lightly stir-fried oyster mushrooms with sharp flavored fermented curd adding more kick to the recipe.

Preparation Time: 20 minutes
Cooking time: 3 minutes
Servings: 4

  • 1/2 cup oyster mushrooms (chopped)
  • 100 gm fermented bean curd (brine included)
  • 1/2 cup carrots (sliced)
  • 1 medium sized Chinese cabbage (chopped)
  • small bunch of spring onion leaves (chopped)
  • 1 tsp lime juice
  • pinch of salt
  • nonstick cooking spray


  1. Apply nonstick cooking spray in a pan and quickly saute oyster mushrooms on a medium flame for about 2 to 3 minutes.
  2. Coarsely shred fermented bean curd cubes.
  3. Take a salad bowl and add oyster mushrooms, fermented bean curd with brine, carrots, cabbage, lime juice and a pinch of salt in it.
  4. Toss well for half a minute and finally add chopped spring onions.
  5. Once toss again and serve immediately.


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