Yuxiang King Oyster Mushrooms

Name: Yuxiang King Oyster Mushrooms
Total time: 30 min
Ingredients: 8 ounces, cut into thin strips king oyster mushrooms; 1 small, sliced into thin strips green bell pepper; 4 ounces (optional; omit for vegetarian) ground pork or shredded chicken; 3 cloves, minced garlic; 1 inch, minced fresh ginger; 3, white and light green parts chopped scallions; 3 tablespoons vegetable oil; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 tablespoon chili bean paste (doubanjiang); 1 teaspoon sesame oil; 1 teaspoon, mixed with 2 tablespoons water cornstarch

A vibrant Sichuan stir-fry featuring tender king oyster mushrooms and crisp vegetables in the iconic sweet-sour-spicy "fish-fragrant" sauce. This vegetarian-friendly take on the classic delivers all the complex flavors you love.

30 min

Medium

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Story

Yuxiang means "fish-fragrant" but this beloved Sichuan sauce contains no fish—it's named after the flavors traditionally used in fish cooking. The sauce balances sweet, sour, savory, and spicy notes in perfect harmony. Here I've swapped the usual meat for meaty king oyster mushrooms, which hold up beautifully in a hot wok.

Ingredients

king oyster mushrooms 8 ounces, cut into thin strips

green bell pepper 1 small, sliced into thin strips

ground pork or shredded chicken 4 ounces (optional; omit for vegetarian)

garlic 3 cloves, minced

fresh ginger 1 inch, minced

scallions 3, white and light green parts chopped

vegetable oil 3 tablespoons

light soy sauce 1 tablespoon

dark soy sauce 1 teaspoon

rice vinegar 1 tablespoon

sugar 1 teaspoon

chili bean paste (doubanjiang) 1 tablespoon

sesame oil 1 teaspoon

cornstarch 1 teaspoon, mixed with 2 tablespoons water

Instructions

Prep your ingredients

Cut the king oyster mushrooms into thin, uniform strips about 2 inches long. Do the same with the green bell pepper. Have all sauces measured and ready near your wok—this dish comes together quickly.

Blanch the mushrooms

Bring a pot of water to a rolling boil. Add the mushroom strips and cook for about 2 minutes until they soften slightly and lose their raw edge. Drain well and pat dry with a clean kitchen towel. Excess moisture will make your stir-fry soggy.

Make the sauce

In a small bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, sugar, and cornstarch slurry. Set this aside—you want everything ready before you turn on the heat.

Stir-fry aromatics

Heat your wok over high heat until smoking. Add the vegetable oil and swirl to coat. Add the garlic, ginger, and scallions. Stir for about 30 seconds until fragrant—don't let them burn.

Build the flavors

Add the chili bean paste and stir for another 15 seconds until the oil turns red and fragrant. If using meat, add it now and stir-fry until cooked through, breaking it up as it cooks.

Finish the dish

Add the blanched mushrooms and bell pepper strips. Stir-fry for 1-2 minutes until the vegetables are just tender-crisp. Give your sauce one more stir, then pour it over everything. Toss continuously for about 30 seconds until the sauce coats everything and thickens. Remove from heat, drizzle with sesame oil, and serve immediately over steamed rice.