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.
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.
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.
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.
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.
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.
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.
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.
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.
