Rich with the savory aroma of the sauce, the fresh mushrooms are tender and chewy, fully infused with flavor.
The key to this dish is to quickly fry the soy sauce until it sizzles and releases its aroma—once the soy sauce is fragrant, the flavor naturally comes through. You can enjoy the shredded mushrooms as if you were eating meat, so if you have any doubts about mushrooms, give this a try!
Ingredients
Main Ingredients
250 g (about 9 oz) mushrooms
For this dish, choose large, thick-fleshed mushrooms like king oyster or white beech mushrooms; if using smaller mushrooms, slice them thinly before stir-frying.
Seasonings
soy sauce 15 g (about 1 tablespoon)
5 g (about 1 teaspoon) sugar
to taste
ginger and garlic, a small amount of each
For this dish, just add soy sauce—no salt needed. If you don't like scallions, you can substitute garlic.
Instructions
Instructions
Preparation
Step 1: Wash the mushrooms clean and cut them into 0.5 cm (about 1/4 inch) thick strips (Image 2). Finely chop the scallions and mince the ginger and garlic (Image 3).
*Mushrooms can be somewhat tough and springy, making them easy to cut yourself if your knife is dull, so be careful when slicing.
Stir-fry seasonings
Step 2: Pour an appropriate amount of oil into a wok and heat until it is 70-80% hot (just beginning to smoke). Add half of the chopped scallions and the minced ginger and garlic, and stir-fry over high heat until fragrant and slightly golden. Pour in the soy sauce and let it sizzle to release its aroma (Image 4).
*Bao-style stir-frying with soy sauce is a unique cooking technique that removes the raw flavor of the soy sauce and releases its aroma.
Stir-fry the mushrooms.
Immediately add the mushroom strips to the wok and stir-fry over high heat until softened, then add a little sugar (Image 5). Finally, toss in the remaining scallions and thicken with a small amount of cornstarch slurry (Image 6), then remove from heat and serve.
*Some water will be released during the final stir-fry; you can thicken it slightly with a cornstarch slurry for a richer flavor, but it's fine to skip this step.
