dry-frying hand-shredded apricot mushrooms

How to Make Crispy Shredded King Oyster Mushrooms (Dry-Sautéed Style)

Dry-sautéed shredded king oyster mushrooms, a beloved Sichuan-style dish, delights with its "dry and spicy" flavor and meaty texture. Here’s a simple guide to recreate it at home.

Ingredients: 300g fresh king oyster mushrooms, 2-3 dried chilies, 1 tbsp Sichuan peppercorns, 2 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cooking oil, and a pinch of salt.

Steps:

1. Prep the Mushrooms: Trim the mushroom bases, tear them into thin strips by hand (this helps them absorb flavor better), and soak in warm water for 10 minutes. Drain and pat dry thoroughly—key to achieving crispiness.

2. Stir-Fry: Heat oil in a wok over medium-high. Add dried chilies and Sichuan peppercorns; stir-fry until fragrant (30 seconds). Toss in garlic until golden.

3. Cook the Mushrooms: Add mushroom strips, stir-fry for 3-4 minutes until they release moisture and start to brown. Increase heat to high, stir-frying for another 2-3 minutes until edges are crispy.

4. Season: Drizzle in soy sauce and sprinkle sugar and salt. Toss quickly to coat evenly. Remove from heat once the mushrooms are darkened and slightly charred in spots.

Serve hot as a savory appetizer or side dish. For extra heat, add a dash of chili oil. Enjoy the addictive crunch and bold flavors!