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Spicy King Oyster Mushroom Salad
This “meaty” Spicy King Oyster Mushroom Salad is the tasty, refreshing Chinese-style cold appetizer. It’s sure to satisfy, and only takes a little bit of prep to pull off.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 125 kcal
Course:
Salad
Cuisine:
Chinese
Ingredients
- 2-3 king oyster mushrooms (shredded, about 2 cups)
- 4 cloves garlic (minced)
- 3 thin slices ginger (minced)
- 2 scallions (chopped, white and green parts separated)
- 1 Thai chili (optional, or chili oil to taste)
- 3 tablespoons oil
- 1 tablespoon Sichuan peppercorns
- 1 1/2 teaspoons sugar
- 2 1/2 tablespoons light soy sauce
- 1 teaspoon oyster sauce or vegetarian oyster sauce
- 1/2-1 teaspoon sesame oil
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon five spice powder
- 1 tablespoon cilantro (chopped)
Instructions
- Shred the mushrooms into strips between your thumb and forefinger. Blanch for 90 seconds in boiling water. Drain with a sieve.
- Now, make the dressing. In a large heatproof bowl, arrange the minced garlic (I was a dummy and forgot to include it for our photos), minced ginger, the white parts of the chopped scallion, and the chopped Thai chilies (if using), so they are adjacent to each other at the bottom of the bowl. (Don’t messily pile them all on top of each other.)
- Now infuse the Sichuan peppercorns in oil. In a small pot, heat the oil with the Sichuan peppercorns over low heat until fragrant, taking care not to burn the peppercorns.
- After about 10 minutes, remove the peppercorns using a fine meshed strainer or slotted spoon. Heat the infused oil just until it begins to smoke. Pour it carefully over the arranged aromatics in the bowl. It will bubble and sizzle! Carefully stir to evenly distribute the heat.
- Now add in the sugar, light soy sauce, oyster sauce, sesame oil, salt and five spice powder. Mix well. (For this recipe, I omitted the black vinegar from my mom’s original recipe, but you can use it per your tastes.)
- Finally add in the green parts of the chopped scallion and the cilantro. (If pre-making the sauce, leave these last ingredients out and add them right before serving.)
- Toss the blanched mushrooms in the dressing, and serve!
Cup of Yum
Nutrition Information
Calories
125kcal
(6%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
817mg
(34%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
90IU
(2%)
Vitamin C
4mg
(4%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 817mg | 34% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.