Chinese Seafood Mushrooms Mixed with Okra (Hǎixiān Gū Bàn Qiūkuí, )

🥗 Chinese Seafood Mushrooms Mixed with Okra (Hǎixiān Gū Bàn Qiūkuí, )

This refreshing cold dish combines tender seafood mushrooms (seafood-flavored shimeji mushrooms) with crisp okra. Lightly blanched and then dressed with a savory garlic-soy sauce, it’s simple, healthy, and packed with umami.

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🛒 Ingredients

• Seafood mushrooms (shimeji mushrooms): 200 g (about 7 oz)

• Okra: 200 g (about 7 oz)

• Garlic: 3 cloves, finely minced

• Light soy sauce: 2 tbsp

• Oyster sauce: 1 tbsp

• Sesame oil: 1 tsp

• Rice vinegar: 1 tsp (optional, for brightness)

• Sugar: ½ tsp

• Salt: a pinch

• Cooking oil: 1 tbsp (for garlic sauce)

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👩‍🍳 Instructions

Step 1. Prepare the Ingredients

1. Wash the seafood mushrooms, trim the root, and separate them into smaller clusters.

2. Wash the okra thoroughly, cut off the stems, and keep them whole for blanching.

3. Mince the garlic and set aside.

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Step 2. Blanch the Okra and Mushrooms

1. Bring a pot of water to a boil with a pinch of salt and a few drops of oil (to keep the vegetables bright).

2. Add the okra, blanch for about 1–2 minutes, then remove and place in ice water to cool quickly.

3. Add the seafood mushrooms to the same boiling water, blanch for 1 minute, then also transfer to ice water.

4. Drain both well. Slice the okra into halves or bite-sized pieces.

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Step 3. Make the Dressing

1. Heat 1 tbsp of oil in a small pan.

2. Add minced garlic and stir-fry until fragrant but not burnt.

3. Turn off the heat, then add light soy sauce, oyster sauce, sesame oil, sugar, and rice vinegar. Mix into a smooth sauce.

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Step 4. Combine and Mix

1. Place the okra and seafood mushrooms in a large mixing bowl.

2. Pour the dressing over them.

3. Toss gently until everything is evenly coated.

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Step 5. Serve

1. Transfer to a plate or serving dish.

2. Serve cold or at room temperature as a refreshing side dish.

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🍴 Tips

• If you like a little spice, add some chili oil or chopped fresh chili to the dressing.

• Blanching time is important: overcooked okra becomes slimy, and mushrooms lose their texture.

• For extra freshness, garnish with sesame seeds or chopped scallions before serving.