鱼香杏鲍菇是道经典川味家常菜，杏鲍菇切成丝，滑嫩Q弹，裹满酸甜微辣的鱼香酱汁。配上木耳和胡萝卜丝，咸鲜酸甜辣全在嘴里，配米饭绝了。
Fish-Fragrant King Oyster Mushroom is a classic Sichuan-style dish. The mushroom strips are tender and bouncy, coated in a sweet, sour, and spicy “fish-fragrant” sauce. With wood ear mushrooms and shredded carrot, it’s a perfect match for steamed rice.
🌴食材 | Ingredients：
杏鲍菇，3~4根（切丝）。/ King oyster mushrooms, 3-4 (shredded).
黑木耳，几朵（提前泡发，切丝）。/ Wood ear mushrooms, a few (soaked and shredded).
胡萝卜，半根（切丝）。/ Carrot, 1/2 (shredded).
青椒，1个（切丝，配色）。/ Green bell pepper, 1 (shredded, for color).
鸡蛋，1个（只用蛋清，腌杏鲍菇用）。/ Egg, 1 (use egg white only, for marinating).
🌴配料 | Aromatics：
蒜末，4~5瓣。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切葱花）。/ Scallion, 1 (chopped).
泡椒，2~3个（切碎，灵魂）。/ Pickled chili peppers, 2-3 (chopped, the soul of the dish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
香醋，2勺（约20ml）。/ Chinkiang vinegar, 2 tbsp (about 20ml).
白糖，1勺（约15g，酸甜关键）。/ Sugar, 1 tbsp (about 15g, key for the sweet and sour taste).
蚝油，半勺（约5ml）。/ Oyster sauce, 1/2 tbsp (about 5ml).
淀粉，1小勺（约5g，勾芡用）。/ Cornstarch, 1 tsp (about 5g, for thickening).
料酒，1勺（约10ml，腌杏鲍菇用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理杏鲍菇
杏鲍菇洗净，切成约5毫米粗的丝。加1勺（约10ml）料酒、少许盐和半个蛋清，抓匀腌制10分钟。⚠️ 加蛋清腌制能让杏鲍菇更滑嫩，炒的时候不容易碎。我试过不腌直接炒，结果杏鲍菇出水变软，口感差了一大截。
Wash the mushrooms and cut them into 5mm thick strips. Marinate with cooking wine, a pinch of salt, and half an egg white for 10 minutes. ⚠️ The egg white keeps them tender and prevents them from breaking during stir-frying.
2，处理配菜
黑木耳提前泡发洗净，切成细丝。胡萝卜和青椒也切成细丝。⚠️ 所有配菜都切成粗细一致的丝，口感更统一。
Shred the soaked wood ear mushrooms, carrot, and green bell pepper into thin, even strips.
3，调鱼香汁
取一个小碗，放入2勺（约20ml）生抽、2勺（约20ml）香醋、1勺（约15g）白糖、半勺（约5ml）蚝油、1小勺（约5g）淀粉和少许盐，搅拌均匀。⚠️ 鱼香汁的酸甜比例是关键，醋和糖的比例大约是1:1。我试过糖放少了，结果只有酸没有甜，鱼香味出不来。
In a small bowl, mix light soy sauce, vinegar, sugar, oyster sauce, cornstarch, and salt. ⚠️ The ratio of vinegar to sugar is key. I’ve tried using less sugar before, and the flavor wasn’t right.
4，滑炒杏鲍菇
锅里倒油，油热后放入腌好的杏鲍菇丝，大火快速滑炒1~2分钟，炒到杏鲍菇变软、表面微黄。盛出备用。⚠️ 杏鲍菇别炒久，盛出后还要回锅，炒久了会出水变软。我试过炒太久，结果杏鲍菇变成了“水煮杏鲍菇”，口感全无。
Heat oil in the pan, add the marinated mushroom strips, and stir-fry over high heat for 1-2 minutes until softened and slightly golden. Set aside.
5，爆香
锅里留底油，放入姜末、蒜末、葱花和泡椒碎，小火炒出红油和香味。⚠️ 泡椒是鱼香味的灵魂，千万别省。我试过用普通辣椒代替泡椒，结果鱼香味完全不对，所以千万别换。
Add minced ginger, garlic, scallion, and pickled chili peppers to the pan. Stir-fry over low heat until fragrant and the oil turns red. ⚠️ Don’t skip the pickled chili peppers.
6，合炒
转大火，倒入胡萝卜丝和木耳丝，快速翻炒1分钟。倒入滑炒好的杏鲍菇丝和青椒丝，继续翻炒30秒。⚠️ 全程大火快炒，保持脆爽。
Turn to high heat, add the carrot and wood ear mushrooms, and stir-fry for 1 minute. Add the mushrooms and green bell pepper, and stir-fry for another 30 seconds.
7，淋鱼香汁
把调好的鱼香汁再次搅匀（防止淀粉沉底），转着圈淋入锅中，快速翻炒均匀，让汤汁浓稠裹在食材上。⚠️ 鱼香汁淋入前一定要再搅匀，不然淀粉会沉底。我试过没搅匀就倒进去，结果锅里全是淀粉疙瘩，特别影响口感。
Stir the sauce well again (to prevent the cornstarch from settling), pour it into the pan in a circle, and stir-fry quickly until the sauce thickens and coats the ingredients.
8，调味出锅
撒少许白胡椒粉和葱花，快速翻匀。关火，趁热吃，杏鲍菇滑嫩Q弹，鱼香汁酸甜微辣，配米饭绝了。⚠️ 盐最后尝一下再放，因为泡椒和生抽都有咸味。
Sprinkle with white pepper and scallion. Turn off the heat and serve hot. ⚠️ Taste before adding salt, as the pickled chilies and soy sauce are already salty.
宝宝们杏鲍菇切5毫米粗的丝，加蛋清腌制更滑嫩。鱼香汁的醋糖比例大约是1:1，酸甜平衡。泡椒是鱼香味的灵魂，千万别省。鱼香汁淋入前一定要再搅匀，防止淀粉沉底。全程大火快炒，保持锅气。盐最后尝一下再放，因为泡椒和生抽都有咸味。
Tips: Cut the mushrooms into 5mm strips and marinate with egg white. The ratio of vinegar to sugar is key. Don’t skip the pickled chilies. Stir the sauce well before pouring. Stir-fry over high heat. Taste before adding salt.
这道【鱼香杏鲍菇 | Fish-Fragrant King Oyster Mushroom】是经典的川味素菜。如果你喜欢这种酸甜微辣的口感，还可以试试我之前写的【鱼香肉丝 | Fish-Fragrant Shredded Pork】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。If you enjoy this sweet and spicy flavor, you should also try my Fish-Fragrant Shredded Pork. For more classic home-style dishes, check out my Home-style category.
❤️ 点击主页，更多美味食谱持续更新！ / Click the homepage for more delicious recipes!