dry stir-fried apricot mushroom

How to Make Dry-Braised King Oyster Mushrooms

Dry-braised king oyster mushrooms, a beloved Sichuan-style dish, delight with their meaty texture and bold, savory flavors. Here’s a simple yet authentic recipe to recreate this restaurant favorite at home.

Ingredients: 500g fresh king oyster mushrooms, 2 tbsp cooking oil, 2-3 dried chilies (sliced), 1 tbsp Sichuan peppercorns, 3 garlic cloves (minced), 1 tbsp ginger (minced), 1 green onion (chopped), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp sesame oil, and a pinch of salt.

Steps:

1. Prep the Mushrooms: Trim the mushroom bases and cut them into 0.5cm thick strips. Pat dry with a paper towel to ensure crispiness.

2. Stir-Fry: Heat oil in a wok over medium-high fire. Add mushrooms and stir-fry for 5-7 minutes until golden and slightly shriveled. Remove and set aside.

3. Aromatics: In the same wok, stir-fry dried chilies and Sichuan peppercorns until fragrant (30 seconds). Add garlic, ginger, and green onion, sautéing until fragrant.

4. Combine: Return mushrooms to the wok. Add light/dark soy sauce, sugar, and salt. Toss vigorously for 1-2 minutes until evenly coated. Drizzle with sesame oil.

5. Serve: Transfer to a plate and garnish with extra chopped green onions. Enjoy hot with steamed rice!

Tips: For extra crunch, blanch mushrooms in boiling water for 1 minute before stir-frying. Adjust spice levels by controlling chili quantity. This dish pairs perfectly with a cold beer to balance the richness!