A savory stir-fry pairing meaty king oyster mushrooms with rich, fatty Chinese sausage. Pan-seared mushrooms and rendered sausage toss with crisp garlic scapes and spicy red chili for a quick, satisfying weeknight meal.
The real secret to this dish is the Chinese sausage itself. As it hits the hot wok, the fatty links render their own savory oil, creating a flavorful base that coats every bite—no extra cooking oil needed. A splash of cooking wine deglazes the fond, while golden-brown king oyster mushrooms, crisp garlic scapes, and a kick of red chili pepper bring contrasting textures and vibrant color. It's a fast, deeply satisfying stir-fry that lets the ingredients do the heavy lifting.
Slice the Chinese sausage, cut the king oyster mushrooms into large chunks, cut the onion and garlic scapes into small segments, mince the scallion, ginger, and garlic, and cut the red chili pepper into small segments. Set aside.
Heat oil in the wok.
When the oil is 50% hot, add the king oyster mushrooms and stir-fry until yellowed, then remove and set aside.
No need to add oil to the wok (because the Chinese sausage I bought is quite fatty and will release oil when stir-fried), add the Chinese sausage, pour in a little cooking wine, and stir-fry until transparent.
Add the king oyster mushrooms, garlic scapes, and red chili peppers, season with salt and chicken bouillon, stir-fry evenly, sprinkle with chopped scallions, and it is ready to be served.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
