Nutritional King Oyster Mushroom Congee 营养杏鲍粥

The vegan recipe for Nutritional King Oyster Mushroom Congee (aka Vegan Fish Congee):

servings – 4 to 6


  • 1 cup rice (wash, drain and set aside)
  • 300 g king oyster mushrooms (cut into thin slices)
  • 2 tbsp ginger strips
  • 1 cup chopped coriander
  • 2 tbsp vegetable oil
  • 8 cups water


  • 1 tbsp nutritional yeast flakes
  • 3 tsp salt
  • white pepper powder to taste


  1. Mix rice, salt (1 tsp), vegetable oil (1 tbsp) with water (1 cup); set aside for 1 hour, then pour the rice mixture into a pot.
  2. Add water (7 cups) and cook until the congee becomes smooth.
  3. Heat vegetable oil (1 tbsp), stir-fry ginger strips until golden, remove and keep them in a bowl.
  4. In the ginger oil, stir-fry the king oyster mushrooms until soft, add salt (1 tsp) and stir well.
  5. Transfer the mushrooms and oil to the congee.
  6. Add salt (1 tsp) and nutritional yeast flakes; stir well and bring to a boil.
  7. Turn off the heat, cover with a lid and allow the congee to rest for 5 minutes.
  8. Ladle the congee into bowls and top with stir-fried ginger strips, chopped coriander and white pepper powder.
  9. Enjoy!