Stir-fried Bull Liver Mushroom
Hot Dishes

Stir-fried Bull Liver Mushroom

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Stir-fried Bull Liver Mushroom

About This Recipe

This savory stir-fried boletus recipe is a fragrant and umami-packed dish that highlights the earthy richness of dried mushrooms with a bold Sichuan-inspired kick. Soaked boletus absorbs deep flavor, while its reserved soaking liquid enhances the sauce. Garlic, ginger, and scallions build aromatic depth, while fiery dried chilies and numbing Sichuan peppercorns add a tantalizing heat. A touch of lard enriches the wok-fried mushrooms, and a final drizzle of Sichuan pepper oil elevates the dish with a tingling finish. Quick high-heat stir-frying locks in texture, and a splash of soy sauce, salt, and sugar balances the bold spices. Perfect as a side or over rice, this recipe transforms simple ingredients into an unforgettable, aromatic delight.

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • boletus mushrooms 200g
The aromatics
  • ginger 10g
  • scallions 30g
  • dried chili peppers 2 pieces
The sauce & seasonings
  • garlic 5 cloves
  • lard 1 tbsp
  • Sichuan peppercorns 1 tsp

menu_book Directions

1
Step 1
Step 1
Soak dried boletus in warm water in advance (do not discard the soaking water, reserve it for later use).
2
Step 2
Step 2
Prepare auxiliary materials, using more garlic and appropriate amount of chili peppers.
3
Step 3
Step 3
Heat oil in the wok (add some lard if available), first stir-fry the Sichuan peppercorns to fragrance and then discard them, then stir-fry the ginger and garlic slices over low heat until fragrant.
4
Step 4
Step 4
Add the boletus, scallion segments, and dried chili peppers, and stir-fry over high heat for a short time.
5
Step 5
Step 5
Add a large spoon of the reserved boletus soaking water, and then add light soy sauce, salt, and sugar, stir-fry over high heat until the liquid is almost dry.
6
Step 6
Step 6
Before serving, drizzle with a little Sichuan pepper oil for better flavor.

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