Entree: China – Yunnan – 炒鸡枞菌 ➤ Chǎo jīzǒng jūn (Quick high-heat stir-fry of wild Yunnan jizong mushrooms with garlic, ginger, and a light savory sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (450 g) fresh jizong mushrooms, cleaned and torn into bite-sized pieces
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 3 cloves garlic, minced (about 1 tbsp / 10 g)
- 1 tbsp (6 g) fresh ginger, julienned
- 2 scallions, white and green separated, sliced (white and green parts separated)
- 2 small dried red chilies, optional
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) Shaoxing wine (or dry sherry)
- 1/2 tsp (2 g) granulated sugar
- 1/4 cup (60 ml) low-sodium chicken stock or water
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/4 tsp (1 g) white pepper
- 1 tsp (5 ml) cornstarch mixed with 2 tsp (10 ml) water (optional, to gloss the sauce)
- 1 tsp (5 ml) toasted sesame oil

Instructions

1. Pat mushrooms dry and tear or cut into uniform bite-sized pieces. Heat a wok or large skillet over high heat until smoking slightly.
2. Add oil and swirl to coat. Add garlic, ginger, and the white parts of the scallions; stir-fry 15–20 seconds until fragrant but not browned. Add dried chilies if using.
3. Add the jizong mushrooms and stir constantly on high heat 2–4 minutes until they begin to release moisture and brown on the edges.
4. Add light soy sauce, Shaoxing wine, sugar, and chicken stock; toss to combine and stir-fry 1–2 minutes to reduce the liquid slightly.
5. If a glossy sauce is desired, add the cornstarch slurry and stir until sauce thickens and clings to the mushrooms, about 30 seconds. Season with salt and white pepper, adjust to taste.
6. Turn off the heat, drizzle with toasted sesame oil, scatter the green parts of the scallions, toss once, and transfer to a serving plate. Serve immediately with steamed rice.