Dry-Fried King Oyster Mushroom Strips is a classic Sichuan-style dish. The mushrooms are pan-fried until crispy and chewy, with a spicy and savory flavor. It’s even better than meat!
🌴 Ingredients:
· 3-4 king oyster mushrooms (thick and firm)
· 5-6 dried red chilies (cut into sections)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· A small pinch of Sichuan peppercorns
· 1 scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp light soy sauce (about 10ml)
· 1/2 tbsp oyster sauce (about 5ml)
· A pinch of sugar (to enhance freshness)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Mushrooms
Cut the mushrooms into strips about 5mm thick. ⚠️ Note: Don’t cut them too thin, or they will burn easily. I’ve tried cutting them too thin before, and they turned into crumbs. Don’t make the same mistake. - Dry-Fry the Mushrooms
Dry-fry the mushroom strips in a hot pan without oil for 3-4 minutes, until they release moisture, soften, and turn slightly golden. Set aside. ⚠️ Note: Don’t add oil during this step, or they won’t get crispy. I’ve tried using oil, and they just turned soggy. - Sauté the Aromatics
Heat oil in the pan, add the minced garlic, ginger, Sichuan peppercorns, and dried chilies. Stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Combine and Stir-fry
Turn to high heat, add the mushroom strips back to the pan, and stir-fry quickly for 1 minute. Add the light soy sauce, oyster sauce, sugar, and salt. ⚠️ Note: Don’t add water, or they will lose their crispiness. Dry-fried mushrooms absorb liquid quickly. - Season and Serve
Sprinkle with white pepper and chopped scallion. Turn off the heat and serve hot. ⚠️ Note: Add salt at the very end to avoid releasing moisture.
💡 More Delicious Recipes:
If you enjoy this chewy and spicy mushroom dish, you should also try my [Garlic Butter King Oyster Mushroom Slices] for a rich and savory alternative.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
Cut the mushroom strips about 5mm thick. Dry-fry without oil to remove moisture for a crispy texture. Stir-fry over high heat and never add water. Add salt at the end to keep them crispy.
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