Chili, Enoki Mushroom and Ham Stir-fry is a classic, quick home-style dish. The enoki mushrooms are tender and absorb the sauce, the ham is savory and crisp, and the chilies are crisp with a mild kick. Everything is cut into thick shreds for a uniform shape and stir-fried over high heat for that “wok hei” flavor—savory with the umami of mushrooms and the freshness of chilies. Perfect with steamed rice or noodles.
🌴 Ingredients:
· 1 bunch enoki mushrooms (about 200g, roots removed and separated into small bunches)
· 2-3 ham sausages (cut into thick shreds)
· 2-3 green chilies (stems and seeds removed, cut into thick shreds)
· 1-2 red chilies (for color, cut into thick shreds)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce
· 1 tbsp oyster sauce
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Ingredients
Cut off the roots of the enoki mushrooms, separate into small bunches, wash, and drain thoroughly. Cut the ham sausages into thick shreds. Remove the stems and seeds from the green and red chilies, and cut them into thick shreds. ⚠️ Note: Make sure to drain the enoki mushrooms well, or they will release a lot of water during stir-frying and turn into “boiled enoki mushrooms.” - Pan-fry the Ham
Heat oil in a pan, add the ham shreds, and pan-fry over medium heat for 1-2 minutes until the edges are slightly golden and fragrant. Set aside. ⚠️ Note: Pan-frying the ham first makes it more fragrant and crisp, and prevents it from breaking when added back. - Sauté the Aromatics
Add a little oil to the pan, add the minced garlic and ginger, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Chilies
Turn to high heat, add the green and red chili shreds, and stir-fry quickly for 30 seconds until fragrant. ⚠️ Note: Adding the chilies first releases their heat and aroma. - Stir-fry the Enoki Mushrooms
Add the drained enoki mushrooms and stir-fry over high heat for 1-2 minutes until softened and fragrant. Add the light soy sauce, oyster sauce, and sugar. Stir-fry to combine. ⚠️ Note: Keep the heat high to prevent the mushrooms from releasing water. - Combine and Serve
Add the pan-fried ham shreds and stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the ham at the end to prevent it from breaking. Add salt at the end to prevent the mushrooms from releasing water. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The enoki mushrooms are tender and absorb the sauce, the ham is crispy, and the chilies are crisp.
💡 More Delicious Recipes:
If you enjoy this savory and satisfying dish, you should also try my [Stir-fried Eggs with Ham Sausage] for another quick and comforting classic, or my [Stir-fried Minced Pork with Crispy Cucumber] for a refreshing crunch.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Make sure to drain the enoki mushrooms thoroughly, or they will release a lot of water when stir-fried. Tear the enoki mushrooms into small bunches—not too fine—so they pair well with the thick shreds. Pan-fry the ham until the edges are crispy, and add it back at the end so it doesn’t break. Stir-fry over high heat so the enoki mushrooms don’t release water. Add salt at the very end.
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