Chinese · Lunch
Yunnan Wild Mushroom Stir-Fry
A mix of wild mushrooms stir-fried over fierce heat with garlic, chilli, and fresh herbs until golden and fragrant, a vibrant Yunnan vegetable dish.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
445Calories
16gProtein
18gFat
58gCarbs
3gSugar
6gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Tear or slice 500g mixed wild mushrooms. Finely mince 6 garlic cloves. Finely grate 2 tsp fresh ginger. Finely slice 2 small red chillies. Roughly tear 16g fresh coriander. Finely slice 2 spring onion stalks. Mix 3 tbsp soy sauce, 2 tsp Shaoxing wine, 1 tsp sesame oil, 0.5 tsp sugar, and 0.5 tsp white pepper in a small bowl.
2
Char
Heat 4 tbsp neutral oil in a wok over high heat until smoking. Add mushrooms in a single layer, do not stir. Cook 3–4 minutes until golden and lightly charred on one side. Toss and cook 2–3 minutes further until golden all over and moisture has evaporated.
3
Bloom
Add minced garlic, grated ginger, and sliced chilli. Toss 30 seconds over high heat until fragrant and bloomed.
4
Glaze
Pour in the soy-wine mixture. Toss over high heat 1–2 minutes until mushrooms are evenly glazed and the sauce clings to them.
5
Plate
Scatter torn coriander and sliced spring onion over the mushrooms. Serve immediately over 400g steamed jasmine rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) mixed wild mushrooms
- 6 garlic cloves
- 2 tsp fresh ginger
- 2 small fresh red chilli
- 3 tbsp light soy sauce
- 2 tsp Shaoxing rice wine
- 1 tsp sesame oil
- 0.5 tsp sugar
- 0.5 tsp white pepper
- 4 tbsp neutral oil
- 16g (small handful) fresh coriander
- 2 scallions
- 400g (14 oz) steamed jasmine rice