Stir-Fried Oyster Mushrooms with Bell Peppers
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.
Story
Oyster mushrooms have a lovely meaty texture that absorbs sauces beautifully. Blanching them briefly before stir-frying removes any excess moisture and prevents the dish from becoming watery. Feel free to add a pinch of Sichuan peppercorns for authentic numbing heat.
Ingredients
oyster mushrooms
300g
green bell pepper
1 medium
red bell pepper
1 medium
garlic cloves
3 cloves
fresh ginger
1 inch piece
green onions
3 stalks
vegetable oil
3 tablespoons
light soy sauce
1 tablespoon
oyster sauce
1 teaspoon
salt
to taste
white pepper
a pinch
Instructions
1
Prep the mushrooms
Separate the oyster mushroom caps and tear any large pieces in half. Soak in a bowl of lightly salted water for about 5 minutes, then drain and rinse under cold water. Gently squeeze out excess moisture and set aside.
2
Slice the vegetables
Cut the bell peppers into thin strips. Finely mince the garlic and ginger. Trim the green onions and cut them into 2-inch lengths, separating the white and green parts.
3
Blanch the mushrooms
Bring a pot of water to a rolling boil. Add the mushrooms and cook for just 30 seconds until they begin to soften. Quickly drain and pat dry with paper towels.
4
Stir-fry everything
Heat oil in a wok or large skillet over high heat until shimmering. Add the garlic, ginger, and white parts of the green onions. Stir for 30 seconds until fragrant. Add the bell peppers and toss for 1-2 minutes until they start to soften but still hold their crunch.
5
Season and finish
Add the blanched mushrooms to the wok. Drizzle in the soy sauce and oyster sauce, then season with salt and white pepper. Toss everything together for 2-3 minutes until the mushrooms are heated through and lightly browned. Sprinkle with the green onion tops and serve immediately over steamed rice.
