Yunnan Wild Mushroom Stir-Fry
A mix of wild mushrooms stir-fried over fierce heat with garlic, chilli, and fresh herbs until golden and fragrant, a vibrant Yunnan vegetable dish.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear or slice 500g mixed wild mushrooms. Finely mince 6 garlic cloves. Finely grate 2 tsp fresh ginger. Finely slice 2 small red chillies. Roughly tear 16g fresh coriander. Finely slice 2 spring onion stalks. Mix 3 tbsp soy sauce, 2 tsp Shaoxing wine, 1 tsp sesame oil, 0.5 tsp sugar, and 0.5 tsp white pepper in a small bowl.
Char
Heat 4 tbsp neutral oil in a large wok over high heat until smoking. Add mushrooms in a single layer, do not stir. Cook 2–3 minutes until golden and lightly charred on one side. Toss and cook 2–3 minutes further until golden all over and moisture has evaporated.
Bloom
Add minced garlic, grated ginger, and sliced chilli. Toss 30 seconds over high heat until fragrant and bloomed.
Glaze
Pour in the soy-wine mixture. Toss over high heat 1–2 minutes until mushrooms are evenly glazed and the sauce clings to them.
Plate
Scatter torn coriander and sliced spring onion over the mushrooms. Serve immediately over 400g steamed jasmine rice.
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