Yunnan Oyster Mushrooms With Sichuan Pepper Oil (Huajiao You Chao Pinggu; 花椒油炒平菇)
The Mala MarketIngredients
For the Sichuan Pepper Oil
- ½ cup neutral vegetable oil
- ¼ cup whole red Sichuan pepper
For the Stir-Fry
- 8–9 ounces oyster mushrooms (about 3½ cups once prepped)
- ¼ cup vegetable oil
- ½ ounce pork fat, from pork belly or bacon (optional)
- ¼ cup diced red bell pepper
- 3 scallions, white and light green parts only, cut into ½-inch pieces
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ⅛–¼ teaspoon dried ground chili
Instructions
Make the Sichuan Pepper Oil
- Combine the oil and peppercorns in a cold wok or small pot. Heat over medium until the peppercorns start to bubble and fizz, then immediately turn the heat to low.
- Cook the Sichuan pepper, stirring frequently, until the oil takes on its numbing quality (dip a chopstick or spoon in the oil to test), but do not let the peppercorns start to brown.
- Remove the oil from the heat and immediately transfer it and the peppercorns to a heat-proof container.* (The oil will keep at room temperature for a few days before it starts to lose its flavor a little.)
Stir-Fry the Mushrooms
- Thoroughly wash and dry the mushrooms, then pull them apart into 1–2 inch pieces, working from the stem ends so each piece has part of the caps and part of the stems. (Small mushrooms will be left in clusters; larger mushrooms will be halved or even pulled into thirds.)
- Heat the oil and pork fat (if using) in a wok on high heat until the pork shrivels and crisps, 1–2 minutes.
- Add the mushrooms and bell pepper to the wok and stir-fry until just wilted, about 1 minute. Add 1–2 tablespoons of water to the wok and continue cooking until the mushrooms, including their stems, are wilted. (The water will join the liquid released by the mushrooms to help soften the stem ends.)
- Add the scallion, garlic, salt and ground chili to the wok and drizzle in 2 teaspoons of the red Sichuan pepper oil. Stir-fry everything together for another minute. Transfer the vegetables and aromatics to a serving dish, leaving any excess liquid in the wok.
Notes
*This recipe makes ½ cup of Sichuan pepper oil. Store the remainder in a jar at room temperature and use it to season anything that could use a little added flavor, from stir-fries to liangban vegetables to soups.