Stir-fried King Oyster Mushroom, Ham and Green Pepper is a classic, quick home-style dish. The mushroom shreds are chewy and smooth, the ham is crispy, and the green peppers are mildly spicy. All three ingredients are cut into thick shreds for a uniform shape. Stir-fried over high heat for that “wok hei” flavor—savory with the umami of mushrooms. Perfect with steamed rice or noodles.
🌴 Ingredients:
· 2-3 king oyster mushrooms (cut into thick shreds)
· 2-3 ham sausages (cut into thick shreds)
· 2-3 green chilies (stems and seeds removed, cut into thick shreds)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 30ml)
· 1 tbsp oyster sauce (about 15g)
· 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 the king oyster mushrooms, ham sausages, and green chilies all into thick shreds (about the thickness of a chopstick). ⚠️ Note: Shredding them cooks faster than slicing, but they also release water more easily. After cutting the mushrooms, you can gently squeeze out the excess moisture. - Stir-fry the Mushrooms
Heat oil in a pan, add the mushroom shreds, and stir-fry over high heat for 1 minute until softened and slightly releasing water. Remove and set aside. ⚠️ Note: Don’t pan-fry them over medium heat, as they will dry out. Stir-frying over high heat locks in the moisture and keeps them chewy. I’ve tried cooking them over medium heat before, and they ended up shriveled and dry. - Stir-fry the Ham
Leave a little oil in the pan, add the ham shreds, and pan-fry over medium heat for 30 seconds until the edges are slightly golden. Remove and set aside. ⚠️ Note: The ham shreds break easily, so just pan-fry them until set. Don’t cook them for too long. - Sauté the Aromatics
Leave a little oil in the pan, add the minced garlic and ginger, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Combine and Stir-fry
Turn to high heat, add the cooked mushrooms and green pepper shreds. Add 2 tbsp (30ml) light soy sauce, 1 tbsp (15g) oyster sauce, and a pinch of sugar. Stir-fry quickly to combine. ⚠️ Note: Keep the heat high to keep the green peppers crisp. - Finish and Serve
Add the pan-fried ham shreds, sprinkle with white pepper, and add salt to taste. Stir-fry quickly for 30 seconds. Turn off the heat, sprinkle with scallion, and serve hot. ⚠️ Note: Add the ham at the end to prevent it from breaking. Add salt at the very end so the ingredients don’t release water.
💡 More Delicious Recipes:
If you enjoy this savory and chewy mushroom dish, you should also try my [Garlic Butter King Oyster Mushroom Slices] for a rich, buttery flavor, or my [Dry-Fried King Oyster Mushroom Strips] for a spicy, crispy kick.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Cut the mushrooms into thick shreds for a chewier texture. Don’t pan-fry them over medium heat; stir-fry over high heat for 1 minute to lock in the moisture. The ham shreds break easily, so pan-fry them first to set their shape and add them back at the very end. Cook the green peppers until just tender to keep them crisp. Keep the heat high for the best “wok hei” flavor. Add salt at the very end so the ingredients don’t release water.
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