Dry Pot Mushrooms with Vegetables
Tender mushroom strips and crisp carrots wok-fried until golden and fragrant, finished with fresh herbs and a kick of garlic. This classic dry pot technique creates deep, caramelized flavors in every bite.
Story
Dry pot cooking is all about high heat and bold flavors. The starch coating on the mushrooms gives them a silky texture that soaks up all the savory goodness.
Ingredients
cremini or shiitake mushrooms
8 ounces
carrot
1 medium
green onions
3 stalks
fresh cilantro
a small handful
garlic cloves
4 cloves
vegetable oil
1 cup for frying
cornstarch
3 tablespoons
salt
to taste
white pepper
a pinch
sesame oil
1 teaspoon
Instructions
1
Prep the vegetables
Wipe the mushrooms clean with a damp towel. Pull or cut them into thin, uniform strips. Peel the carrot and cut it into matching thin strips. Slice the green onions diagonally, and roughly chop the cilantro. Mince the garlic.
2
Coat the mushrooms
Put the mushroom strips in a bowl and toss them with the cornstarch until evenly coated. This light layer will crisp up beautifully when hit with hot oil.
3
Heat the oil
Pour the vegetable oil into a wok or deep skillet. Heat over medium-high until it shimmers and flows easily—about 350°F. You want it hot but not smoking.
4
Fry the mushrooms
Carefully add the coated mushrooms in a single layer. Let them sit undisturbed for 30 seconds to set the coating, then stir-fry for 2-3 minutes until golden and slightly crispy. Remove and drain on paper towels.
5
Cook the carrots
Add the carrot strips to the wok with a splash of oil. Stir-fry for 1-2 minutes until they soften slightly but still retain a pleasant crunch.
6
Combine and finish
Return the mushrooms to the wok along with the minced garlic. Toss everything together for 30 seconds until fragrant. Remove from heat, add the green onions and cilantro, then finish with sesame oil, salt, and white pepper. Serve immediately while hot.
