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Salt and Pepper Fried Oyster Mushroom

April 7, 2016 32 Comments

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Salt and pepper fried mushroom was my favorite dinning hall dish when I was in my university. I love both the crispy shell and soft mushrooms. Those fried mushrooms are served with Sichuan pepper salt (a mixture of Sichuan Pepper powder and salt). But they can go well with other powder seasonings like Chinese five spice powder and black pepper powder.

Elaine is a big fans of all kinds of mushrooms. Sometimes, I use mushrooms in soups (oyster mushroom egg drop soup), in stir fries (kung pao mushrooms) and in braised veggies (mushroom and bok choy).

fried oyster mushrooms

Ingredient you will need

  • Around 400g oyster mushrooms, remove the tough ends
  • 1 egg
  • 1 cup starch (I use sweet potato starch)+1/2 cup more if necessary
  • a small pinch of salt
  • a small pinch of black pepper
  • oil for frying
  • salt as needed
  • Sichuan peppercorn powder as needed

How to make fried mushrooms

Remove the tough ends of the oyster mushroom and then split into strips around 2-3 cm wide. After cleaning, squeeze the water out.

Sprinkle starch and then add egg, salt and black pepper. Mix well. After mixing, all the oyster mushroom should be coated with a thin layer of starch mixture.

fried oyster mushroom coated

Mix salt and Sichuan peppercorn powder with a similar ratio of 1:1.

Heat around 2 cups of oil in wok and then slide the mushroom strips in for deep-frying until the surface becomes golden brown.

fried oyster mushrooms

Serve with Sichuan peppercorn and salt.

fried oyster mushroom

5 from 7 votes
Print
Fried Oyster Mushroom
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Fried oyster mushrooms tastes crispy outside and soft inside. Usually it is served with Sichuan peppercorn powder and salt
Course: Side Dish
Cuisine: Chinese
Keyword: Fried, mushroom
Servings: 2
Calories: 444 kcal
Author: Elaine
Ingredients
  • 400 g oyster mushrooms , remove the tough ends
  • 1 egg
  • 1 cup starch , I use sweet potato starch
  • a small pinch of salt
  • a small pinch of black pepper
  • oil for frying
For garnishing
  • salt as needed
  • Sichuan peppercorn powder as needed
Instructions
  1. Remove the tough ends of the oyster mushroom and then split into strips around 2-3 cm wide. After cleaning, slightly squeeze the water out.
  2. Sprinkle starch and then add egg, salt and black pepper. Mix well.
  3. Mix salt and Sichuan peppercorn powder with a similar ratio of 1:1.
  4. Heat around 2 cups of oil in wok and then slide the mushroom strips in for deep-frying until the surface becomes golden brown.
  5. Serve directly with Sichuan peppercorn salt.
Nutrition Facts
Fried Oyster Mushroom
Amount Per Serving
Calories 444 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 111mg37%
Sodium 1092mg47%
Potassium 1715mg49%
Carbohydrates 80g27%
Fiber 9g38%
Sugar 5g6%
Protein 16g32%
Vitamin A 260IU5%
Vitamin C 3.1mg4%
Calcium 86mg9%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

fried oyster mushrooms

fried oyster mushrooms

Filed Under: Recipes, Sichuan Food

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Comments

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  1. Mohmoo says

    October 31, 2019 at 4:09 am

    Thank you for sharing this recipe, I can’t wait to try it out! Can you recommend any other side or main dishes that go well with this?

    Reply
    • Elaine says

      October 31, 2019 at 8:28 am

      You can match it salad and easy soups. My favorite is Chinese tomato and egg drop soup.

      Reply
  2. Joyce says

    April 9, 2020 at 8:40 pm

    Any substitutes for sweet potato starch?

    Reply
    • Elaine says

      April 10, 2020 at 8:23 am

      You can use cornstarch or potato starch as a sub.

      Reply
  3. Gem says

    April 24, 2020 at 11:24 pm

    Any ideas on what I can substitute the egg with to make this vegan? 🙂

    Reply
    • Elaine says

      April 25, 2020 at 7:23 am

      You can skip Gem and use a regular batter for this one by adding a small amount of baking powder.

      Reply
  4. Ronny says

    April 28, 2020 at 9:50 pm

    5 stars
    These were awesome. Used potato starch because that’s what I had. Best way to eat these mushrooms!

    Reply
    • Elaine says

      April 29, 2020 at 9:11 am

      Thanks Ronny. This is the hidden star. I get lots of positive feedback. Happy cooking!

      Reply
  5. Scott says

    October 29, 2020 at 2:34 pm

    You’re a lifesaver! I had these at least weekly when I worked in Taiyuan, China, and I despaired of finding them again.

    Reply
    • Elaine says

      October 30, 2020 at 8:44 am

      Haha, I know how good this one is. Nice to see you find it. Happy cooking!!

      Reply
  6. Christine says

    January 8, 2021 at 11:06 pm

    5 stars
    I tried this and it was very nice. I used 380 grams of mushrooms but with just one egg and one cup of starch, there was a lot of dry starch left so I had to add an extra egg and about 1/3 cup water to have all the mushrooms coated like in your picture. I like the ease of just mixing everything together and fry instead of the usual dry wet dry steps. I will also cut more of the stem off because like you said, it was a little tough. Overall a delicious dish, thanks for sharing!

    Reply
    • Elaine says

      January 19, 2021 at 8:25 am

      Thank you, Christine.

      Reply
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Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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