Mushroom Stir Fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
123 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Mushroom Stir Fry
Description
The recipe begins by thoroughly cleaning mushrooms or slicing them to uniform thickness to ensure even cooking. The mushrooms are deep-fried in batches in hot oil until they develop a crispy exterior and firm texture while retaining moisture inside. The frying process produces a sizzling sound as moisture evaporates.
After draining excess oil, the remaining oil is heated in a wok to stir-fry aromatic ingredients including ginger, garlic, and hot dried chiles. The deep-fried mushrooms are then tossed with salt, ground Sichuan peppercorns, and soy sauce, which enhance the dish with umami and mild heat. The dish finishes with sesame oil and chopped cilantro or chives for freshness and fragrance.
Overall, the dish balances crisp and tender textures with a blend of spicy, savory, and fresh flavors characteristic of Sichuan-inspired cooking.
Ingredients
- 1 pound mushroom whole if small, sliced if large
- 2 cups vegetable oil for frying
- 5 to 10 dried chile Thai or Tien Tsin, small, hot
- 3 cloves garlic sliced thin
- 2 teaspoons ginger fresh, minced
- salt a pinch
- 1 teaspoon soy sauce
- 1/2 teaspoon Sichuan peppercorn ground
- 1 tablespoon sesame oil
- 2 tablespoons cilantro or chives, chopped
Instructions
- If you are using wild mushrooms, scrupulously clean them of any grit or dirt. If you are slicing them, cut into roughly 1/4 to 1/8 inch thick slices.
- Heat the oil in a wok to 350F. In batches of about one-third, deep fry the mushrooms until almost crispy. They will roar at first as the moisture boils out of them rapidly. You will know they are about ready when they begin to brown, feel firmer when picked up with a chopstick, and there will be far fewer bubbles. Move the finished ones to a tray with paper towels set inside and repeat with the remaining mushrooms.
- Drain all but about 2 or 3 tablespoons of oil from the wok and set it over very high heat. When the oil just barely begins to smoke, add the ginger and garlic and chiles and stir fry until fragrant, maybe 30 seconds. Add the mushrooms and toss, salt and Sichuan peppercorn powder, then toss, then soy sauce, then toss again. Stir fry for 2 minutes.
- Turn off the heat, add the sesame oil and the cilantro, toss to combine and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 90mg | 4% |
| Potassium | 382mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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