King Oyster Mushrooms with Stir-Fried Veg in a Black Bean Sauce

All aboard the mushroom train with this recipe. The king oyster mushroom is a totally different character to its regular oyster mushroom cousin. This guy is bigger and stronger and has a different texture, but soaks up yummy flavors just as well.

I can only find king oyster mushrooms in my local Asian market. My usual grocery store doesn’t seem stock them at all, but perhaps you’ll be luckier. If you have an Asian market close by, it’s worth going in regardless, but be warned, you will come away with lots of goodies.

For this recipe, I’ve marinated the shrooms for added flavor, and used my homemade black bean sauce. That said, you can get really good shop-bought sauces, so which route you choose is entirely up to you.

What you’ll need (serves 2):

  • 4 king oyster mushrooms
  • 100ml of veg stock
  • 1 teaspoon of Marmite
  • Vegetables of your choice
  • 3 tablespoon of black bean sauce
  • 1 tablespoon of sesame oil


What you’ll need for the sauce (serves 4-6):

  • 3.5oz (100g) of fermented black beans (you can get these from the Asian market)
  • A whole bulb of garlic, cloves peeled and chopped
  • 100ml of vegetable oil
  • 50ml of Shaoxing rice wine
  • A knob of ginger, approx 1.6in (4cms) peeled and sliced
  • 2 green chillies, deseeded
  • 1 tablespoon of caster sugar
  • 1 bunch of spring onions

Mushroom Stir Fry

Method (for the sauce):

  1. Wash the beans thoroughly and remove any of the dried ginger. The beans are very salty, so they’ll need a good rinse.
  2. Heat a wok over high heat and add about one quarter of the oil to the pan. Add the beans, garlic and ginger and cook for 2-3 minutes. Remove two tablespoons of the mix and set aside.
  3. Add the spring onions to the wok, and continue to cook until the mixture has softened.
  4. Add the Shaoxing rice wine and the sugar, and mix well. Reduce the heat and allow to cook on a low heat until the liquid has reduced by three quarters.
  5. Remove the mixture from the heat and allow to cool.
  6. Transfer the cooled ingredients to a blender and mix on a high speed while adding the remaining oil.
  7. Remove from the blender and stir in the two tablespoons of whole black beans. Use straight away or freeze.


  1. Slice the mushrooms into 0.4in (1cm) x 1.2in (3cm) pieces, about 0.4in (1cm) deep. 
  2. Heat the stock and add the Marmite to the liquid. Stir well until the Marmite has dissolved. Add the mushrooms to the stock and leave to marinate.
  3. Heat the oil in a large pan, I like to use a wok. Drain the mushrooms and add to the pan. Turn the heat up and cook the mushrooms until all the moisture has left them and they have started to crisp up.
  4. Add the rest of the veg to the pan, and toss. Add the black bean sauce and toss continuously to make sure all of the veggies are well-coated in the sauce.
  5. Once all of the veg has been heated through, the dish is ready. Serve with some brown rice on the side.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter. I’d love to see them!

Tanya x

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