How to Make Fried Oyster with Garlic Sauce (Traditional & Healthy Version)
Fried Oyster with Garlic Sauce, known locally as 'Orh Jian', is a beloved dish at Singapore kopitiams and hawker centres. This vegetarian adaptation pays homage to the dish’s roots while embracing a health-conscious approach, making it ideal for anyone looking to enjoy classic Singaporean flavours with fewer calories. Traditionally, fried oyster is a staple at bustling hawker stalls, often enjoyed as a hearty lunch or a special treat during festive gatherings. Our version uses king oyster mushrooms to replicate the meaty texture of oysters, combined with a fragrant garlic sauce that highlights the bold, umami-rich profile Singaporeans adore. Singapore’s food scene is celebrated for its vibrant mix of cultures and fusion influences, and this dish is no exception. Fusing the classic hawker technique with modern vegetarian principles, Fried Oyster with Garlic Sauce is a testament to Singapore's culinary creativity. The garlic sauce is a nod to local tastes for punchy, aromatic condiments, while the light batter and use of fresh herbs keep the dish refreshing and balanced. It’s perfect for those who want an authentic taste of Singaporean hawker food without compromising on health or dietary preferences.
Ingredients
- •200g King oyster mushrooms (sliced into thick rounds)
- •2 Eggs (use only egg whites for a lighter version)
- •2 tbsp Cornstarch (for light batter)
- •2 tbsp Rice flour (gives crispiness)
- •6 cloves Garlic (finely minced)
- •2 tbsp Low sodium soy sauce (for sauce)
- •1/2 cup Vegetable stock (for sauce base)
- •2 stalks Spring onions (sliced for garnish)
- •1 tbsp Fresh coriander (chopped for garnish)
- •2 tbsp Sunflower oil (or canola, for frying)
- •1/4 tsp White pepper
Step-by-step instructions
Step 1 · Prepare the king oyster mushrooms by slicing them into thick rounds
Prepare the king oyster mushrooms by slicing them into thick rounds. Pat dry with a paper towel to ensure crisp frying later.
Step 2 · In a mixing bowl
In a mixing bowl, whisk the egg whites until frothy. Add cornstarch, rice flour, and a pinch of white pepper to create a smooth batter.
Step 3 · Dip the mushroom slices into the batter
Dip the mushroom slices into the batter, ensuring an even coat. Heat 1 tablespoon of sunflower oil in a non-stick pan over medium heat.
Step 4 · Fry the battered mushrooms in batches until golden brown on both sides
Fry the battered mushrooms in batches until golden brown on both sides, about 2–3 minutes per side. Remove and drain on a paper towel.
Step 5 · For the garlic sauce
For the garlic sauce, heat the remaining oil in a small saucepan. Add minced garlic and sauté until fragrant but not burnt. Mix in the soy sauce and vegetable stock, simmering for 2–3 minutes until slightly thickened.
Step 6 · Arrange the fried mushrooms on a serving plate
Arrange the fried mushrooms on a serving plate. Drizzle generously with garlic sauce. Garnish with spring onions and fresh coriander.
Step 7 · Optional: Add a squeeze of fresh lime for added zest
Optional: Add a squeeze of fresh lime for added zest, or serve with a side of sambal for extra heat.
Why this recipe is healthy
By replacing traditional oysters with king oyster mushrooms and using egg whites, this recipe cuts down on cholesterol and saturated fat, making it a heart-friendly choice. The light batter and pan-frying method use less oil, supporting weight management and overall wellness. Incorporating plenty of fresh garlic, herbs, and vegetables also increases the nutrient density of this beloved Singaporean hawker dish.
A note on tradition
Fried Oyster, or 'Orh Jian', is a fixture in Singapore’s hawker culture, often found sizzling on hotplates at local kopitiams and night markets. While the classic version uses fresh oysters, this vegetarian alternative retains the dish’s signature taste, reflecting Singapore’s openness to culinary innovation and fusion. It’s commonly enjoyed during lunch breaks or festive occasions, symbolizing both tradition and modernity in Singaporean cuisine.