Dry-Fried King Oyster Mushrooms
Chewy, flavorful king oyster mushrooms dry-fried with aromatic spices and a hint of sweetness. This vegetarian dish delivers satisfying texture and bold flavors in every bite.
Story
King oyster mushrooms have a meaty texture that makes them perfect for this dry-frying technique. The key is to squeeze out excess moisture before frying so they develop a nice chewy texture.
Ingredients
king oyster mushrooms
300g
garlic
3 cloves, sliced
dried red chilies
4-5 pieces
fresh cilantro
a handful, chopped
cumin seeds
1 teaspoon
light soy sauce
2 tablespoons
sugar
1 teaspoon
salt
1/2 teaspoon
white pepper
1/4 teaspoon
vegetable oil
3 tablespoons
Instructions
1
Prepare the mushrooms
Tear the king oyster mushrooms into thin, narrow strips. Bring a pot of water to boil, add the mushroom strips, and blanch for 30 seconds. Drain well and squeeze out as much moisture as possible with your hands.
2
Slice aromatics
While the mushrooms drain, slice the garlic into thin pieces. Cut the dried chilies into shorter sections. Chop the cilantro and set aside.
3
Season and heat oil
In a small bowl, mix together the soy sauce, sugar, salt, and white pepper. Heat oil in a wok or large skillet over medium-high heat until shimmering.
4
Dry-fry the mushrooms
Add the mushroom strips to the hot oil. Stir-fry continuously for 5-7 minutes until the mushrooms become golden and completely dry, with no moisture remaining. Remove from the pan and set aside.
5
Finish with aromatics
In the same pan, add a little more oil if needed. Stir-fry the garlic and dried chilies for 30 seconds until fragrant. Add the mushrooms back, sprinkle with cumin seeds, and pour in the soy sauce mixture. Toss everything together quickly for 1-2 minutes.
6
Serve
Remove from heat, stir in the fresh cilantro, and serve immediately as a side dish or snack.
