Irene Kuo

Stir-Fried Fresh Mushrooms

炒鮮菇

Preparation info
  • Serves

    3 to 4

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

A simple, all-mushroom dish, excellent both hot and cold. The mushrooms are creamy in color and delightfully firm and slightly crunchy, especially when they are chilled.

Ingredients

  • 1 pound large fresh mushrooms
  • 4 tablespoons oil
  • 1 to 1½

Method

Rub the mushrooms with a wet paper towel if they are dirty and trim off the very ends of the stems. Slice them into ¼-inch-wide sections, stems attached.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and turn heat to medium. Scatter in