Stir-fried King Oyster Mushrooms with Sichuan Pickled Mustard | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Stir-fried King Oyster Mushrooms with Sichuan Pickled Mustard

Stir-fried King Oyster Mushrooms with Sichuan Pickled Mustard

This is indeed a speedy stir-fry. Just a few vegetarian ingredients plus a skillet (mine is a wok), they together make me this healthy ‘fast food’.

Not only does the cooking take literally minutes, it also tends to be rather forgiving. I have noticed that even the oyster mushroom is overcooked, it doesn’t loss its texture as much as some fresh mushrooms do. It may sounds unlikely though, I must say this vegetarian dish is both light and meaty to chew on.

King Oyster Mushrooms, Eryngii, King Trumpet Mushroom, French Horn Mushroom, Eringi, Katakana エリンギ, Almond Abalone Mushroom, 杏鮑菇

I often love stir-frying eryngii, that is, king oyster mushroom (we nickname it as chicken drumstick mushrooms 雞腿菇 due to its shape), with oyster and garlic. Here, with the addition of salty and crunchy Sichuan pickled mustard, I simply skip the sauce and let the natural flavors of erynigii to stand out more.

In case you don’t see the Sichuan mustard in shreds, simply get one whole of it and do some slicing. Or, for variation, you may consider substituting it with julienned cloud ears.

Stir-fried King Oyster Mushrooms with Sichuan Pickled Mustard

  • Ingredients
  • 2 king oyster mushrooms, ~220g
  • 1 packet julienned Sichuan pickled mustard, ~70g
  • 1 jalapeno chili pepper (or one with mild hotness)
  • 1-2 cloves garlic, finely chopped
  • Seasonings
  • 1/2 tsp cooking wine
  • 1/4 tsp sea salt, or to taste
  • 1/2 tsp soy sauce
  • 1/4 tsp sugar
  • pinch of ground white pepper
  • few droplets of sesame oil, optional
  • spring onion for garnishing, optional

King Oyster Mushrooms
Sichuan Pickled Mustard

Method

Wash clean pepper and oyster mushrooms (or wipe the mushrooms with wet clean cloth if there is not much dirt).

Seed and shred pepper. I slice it thinly crosswise.

Cut off the roots of oyster mushrooms and slice them, on the diagonal, into about half cm thick. Then shred.

Over medium flame, heat wok with about 1 table spoon of oil. Sauté garlic till fragrant. Toss in mushroom shreds and stir-fry till they softened a bit, about half to one minute. The mushrooms may absorb oil very quickly, so if required, add more oil around edge of wok while stirring.

Dust in ground white pepper and sprinkle wine on sides of wok. Give the ingredients a couple of good stirs while continuing to add in salt, sugar and soy sauce.

Toss in shreds of mustard, drizzle sesame oil if using, and stir well.

Serve hot with rice, noodles or even porridge.

Enjoy!

Name of king oyster mushroom
Below is my pack of king oyster mushrooms used for making this dish, which is also labelled as eryngii and is a food from S. Korea. Although traveled from distance, it remained in good condition after stored in my fridge for a couple of days.

I learned from the web that this lovely mushroom has got many different names: king trumpet mushroom, French horn mushroom, eringi (in Japanese: katakana エリンギ) and almond abalone mushroom (in Chinese:杏鮑菇). Check it out in your place.

King Oyster Mushrooms, Eryngii, King Trumpet Mushroom, French Horn Mushroom, Eringi, Katakana エリンギ, Almond Abalone Mushroom, 杏鮑菇


To get immediate updates and new recipes from my blog, you may also SUBSCRIBE them via RSS feeds. See you there.

Comments

Thank you for visiting, I would love to hear from you as much as I love to put up posts here ...
  1. Little Inbox

    My favorite eryngii mushroom!

  2. lena

    i love simple stir frying like this. I usually cook the sichuan pickled mustard with pork and now you give me a new idea to cook pickled mustard, thanks!

  3. TasteHongKong

    @lena,
    With pork is one of my homey dishes too; sometimes I also like adding cloud ears. Hope you enjoy this vegetarian style. Good nite!

  4. Lisa H.

    Its morning here… and I am reading your post… makes me want to have dinner straight away and do away with breakfast of toast and tea ;)

  5. Mei Teng

    We enjoy these mushrooms over here too. In stir fry dishes, soups etc.

  6. Tastes of Home (Jen)

    Looks delicious! I love those mushrooms too :) The flavours in your dish are so enticing!

  7. pigpigscorner

    Yummy! I saw this mushroom at the market last week and was just wondering what I could do with it. This looks so delicious!

  8. tigerfish

    I enjoy using these mushrooms ( “meaty” stems) for stir-fry as well :) ..like how you pair them with pickled mustard.

  9. kristy

    What a homey combination. I bet my hubby would love this. He’s a village guy, so he prefer rustic food….hehe…
    Hope you’re enjoying your evening.
    Kristy

  10. Mushrooms Canada

    It’s very colourful, and I am sure that the flavours of the mushroom really shine through! This would taste wonderful over noodles! Thanks for sharing!
    - Brittany

  11. TasteHongKong

    @Brittany@Mushrooms Canada,
    Thank you! You are right, topping a bowl of noodles or rice with this already makes a satisfying one dish meal.

  12. Lori

    Such a colorful dish! I’m intrigued by the idea of the pickled mustard. It all looks so good!

  13. Chris

    This looks colorful and appetitising.