Garlic Mushroom Sauce – Taiwanese Nightmarket Style
You can smell the delicious Taiwanese Nightmarket Chicken Steak sizzling from blocks away.
Crispy pan-fried chicken steak, paired with fried egg and noodles, drizzled with the BEST garlic mushroom sauce, this is the perfect match made in heaven!
One of the easiest night market recipes to recreate at home, this mushroom sauce with chicken steak is the perfect weeknight dinner and takes less than 25 minutes to make!
There is two epic steak sauce that you can find in Taiwanese Nightmarkets – black pepper and garlic mushroom sauce.
Whenever I have friends over, I always make both batches because together, they taste AMAZING!
The black pepper steak sauce is savory, sweet, tangy, and spicy, while the garlic mushroom sauce is garlicky, savory, slightly tangy, super-rich and buttery.
Traditionally at the night market, your protein is served on a sizzling plate, served with a side of noodles, fried egg, and generous drizzle on the garlic mushroom sauce.
The noodle soaks up all the delicious juices from the protein and the addicting garlic mushroom sauce. You can pair the garlic mushroom sauce with steak, chicken, or tofu for a vegetarian alternative.
In terms of noodles, I am using shanghai noodles today, but you can use rice, spaghetti, or udon.
If you want to make this garlic mushroom sauce vegetarian-friendly, swap out the butter, and use vegetable stock and vegetarian oyster sauce.
I like to pair my vegetarian garlic mushroom sauce with pan-fried medium-firm tofu and a side of broccolini, carrots, and udon noodles. A delicious, nutritious dinner ready in 20 minutes!
Do you want more traditional Nightmarket Taiwanese recipes? Here are some of my go-to AUTHENTIC recipes that are also super easy!
- XXL Fried Chicken (Night market Style)
- Honey Castella Sponge Cake (Fail-proof)
- Scallion Oil Noodles (Easy & Vegetarian)
- Popcorn Chicken (Extra Crispy)
Ingredients
- Two servings of chicken thigh, steak, or tofu
Garlic Mushroom Sauce
- 3 tbsp of Butter
- 1 tsp of Black Pepper
- 1.5 cup of sliced mushroom
- 1/2 whole onion chopped
- 1.5 tbsp of minced garlic
- 2 tbsp of Ketchup
- 2.5 tbsp of Worcestershire Sauce
- 2.5 tbsp of Oyster Sauce
- 1 tbsp of Soy Sauce
- 1 cup of Chicken stock, vegetable stock, or beef stock
- 1.5 tbsp of Corn Starch
- 1 tsp of Sugar
Sides
- Noodle – Udon, spegetti, shanghai noodles, or rice
- Eggs
- In a pot, turn the heat to medium. Once the pot is hot, add in 2 tbsp of butter, and chopped onion. Saute together for 1-2 minutes or until the onion is fragrant.
- Add in sliced mushroom and minced garlic, saute together for 2-3 minutes or until mushroom is soft.
- Once the mushroom is soft, add in ketchup, Worcestershire sauce, oyster sauce, soy sauce, and 1 tbsp of butter, mix.
- Pour in chicken stock, and let it simmer for 2-3 minutes. To thicken the sauce, mix 1.5 tbsp of corn starch with 3 tbsp of cold water, pour it into the sauce, and simmer for another 1-2 minutes.
- Season the protein with salt and pepper and pan-fry till the meat is 80% cooked if you are serving on top of a sizzling plate; if not, skip to step 7.
- Optional: drizzle a generous amount of oil to the sizzling plate, and transfer the protein-cooked noodles and a fried egg to the plate.
- Once the meat is 90% cooked, drizzle on the garlic mushroom sauce all over noodles and protein, and let it sizzle till 100% cooked.
Garlic Mushroom Sauce
By Tiffy Cooks
You can smell the delicious Taiwanese Nightmarket Chicken Steak sizzling from blocks away.
Crispy pan-fried chicken steak, paired with fried egg and noodles, drizzled with the BEST Garlic Mushroom Sauce, this is the perfect match made in heaven! One of the easiest night market recipes to recreate at home, this mushroom sauce with chicken steak is the perfect weeknight dinner and takes less than 25 minutes to make!
Ingredients
- 3 tbsp Butter
- 1 tsp Black Pepper
- 1.5 cup mushroom sliced
- 1/2 onion chopped
- 1.5 tbsp garlic minced
- 2 tbsp Ketchup
- 2.5 tbsp Worcestershire Sauce
- 2.5 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 cup Chicken stock vegetable stock, or beef stock
- 1.5 tbsp Corn Starch
- 1 tsp Sugar
Instructions
- In a pot, turn the heat to medium. Once the pot is hot, add in 2 tbsp of butter, and chopped onion. Saute together for 1-2 minutes or until the onion is fragrant.
- Add in sliced mushroom and minced garlic, saute together for 2-3 minutes or until mushroom is soft.
- Once the mushroom is soft, add in ketchup, Worcestershire sauce, oyster sauce, soy sauce, and 1 tbsp of butter, mix.
- Pour in chicken stock, and let it simmer for 2-3 minutes. To thicken the sauce, mix 1.5 tbsp of corn starch with 3 tbsp of cold water, pour it into the sauce, and simmer for another 1-2 minutes.
- Season the protein with salt and pepper and pan-fry till the meat is 80% cooked if you are serving on top of a sizzling plate; if not, skip to step 7.
- Optional: drizzle a generous amount of oil to the sizzling plate, and transfer the protein-cooked noodles and a fried egg to the plate.
- Once the meat is 90% cooked, drizzle on the garlic mushroom sauce all over noodles and protein, and let it sizzle till 100% cooked.
Video
Notes
If you want to make this garlic mushroom sauce vegetarian-friendly, swap out the butter, and use vegetable stock and vegetarian oyster sauce. I like to pair my vegetarian garlic mushroom sauce with pan-fried medium-firm tofu and a side of broccolini, carrots, and udon noodles.
Nutrition
Calories: 356kcalCarbohydrates: 40gProtein: 9gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 1854mgPotassium: 983mgFiber: 6gSugar: 15gVitamin A: 635IUVitamin C: 8mgCalcium: 73mgIron: 3mg
Where’s the pepper n sugar role in the recipe?