King oyster mushroom with garlic sauce (鱼香杏鲍菇)

Name: King oyster mushroom with garlic sauce (鱼香杏鲍菇)
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 2 serving
Ingredients: 2 tablespoon neutral cooking oil; 6 king oyster mushrooms; 1 tablespoon garlic; 50 g wood ear mushroom; 3 fresh chilli; 1 talk scallions; 1 tablespoon Shaoxing rice wine; 1 tablespoon black rice vinegar; 1 tablespoon soy sauce; 1 teaspoon dark soy sauce; ½ tablespoon sugar; ½ tablespoon cornstarch; 1 tablespoon water

User Reviews

5

74 reviews

Excellent

Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
Servings
2
Calories
240 kcal
Course
Side Dish
Cuisine
Chinese

King oyster mushroom with garlic sauce (鱼香杏鲍菇)

Iris Warren

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King oyster mushroom with garlic sauce is a stir-fry of thick mushroom slices and wood ear mushrooms in a tangy, savory sauce featuring Shaoxing wine, rice vinegar, soy sauce, and a touch of sugar and cornstarch for thickness. Fragrant garlic, fresh chili slices or pickled chili, and scallions add aroma and heat. The mushrooms develop a savory umami flavor with a pleasant balance of acidity and mild spice.

Description

The dish begins by slicing king oyster mushrooms into thick discs resembling scallops. These are stir-fried with minced garlic until they're browned around the edges. Wood ear mushrooms and fresh or pickled chili are added next and stir-fried briefly. A sauce blended from Shaoxing rice wine, black rice vinegar, light and dark soy sauces, sugar, cornstarch, and water is poured in and quickly cooked until thickened and coating the mushrooms. Scallions are stirred in at the end before serving.

This preparation results in mushrooms with a tender texture and slightly crispy edges that carry the tangy-sweet garlic sauce typical of "fish fragrance" Chinese seasoning profiles, without any seafood. It is served warm, commonly accompanied by plain rice or noodles to balance the bold flavors.

Pickled chili garlic sauce can substitute fresh chili, adjusting quantity for saltiness and heat intensity.

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Ingredients

Servings

2 tablespoon neutral cooking oil generic cooking oil
6 king oyster mushrooms about 400g/14oz
1 tablespoon garlic minced
50 g wood ear mushroom about ⅓ cup, pre-soaked
3 fresh chilli or pickled chili garlic sauce (see note, thinly sliced
1 talk scallions finely chopped

For the sauce

1 tablespoon Shaoxing rice wine
1 tablespoon black rice vinegar
1 tablespoon soy sauce light
1 teaspoon dark soy sauce
½ tablespoon sugar
½ tablespoon cornstarch
1 tablespoon water

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Instructions

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Cut the king oyster mushrooms into chunky discs (like scallops). Have garlic, chillies, wood ear mushroom & scallion prepared.
Mix all the ingredients for the sauce. Set aside.
Heat up the oil. Fry garlic until fragrant.
Stir in king oyster mushrooms. Fry until brown on the edge.
Add wood ear mushroom, fresh chilli. Stir fry.
Pour in the sauce (stir well beforehand) and scallions. Turn off the heat as soon as the sauce thickens.
Serve warm with plain rice and other savoury dishes, or as a topping for noodle dishes.

Notes

Fresh chili can be replaced with homemade or store-bought Sichuan pickled chili garlic sauce, using ½ to 1 tablespoon depending on salt and heat levels.