Dry-Fried King Oyster Mushrooms (Gan Bian Xing Bao Gu)
干煸杏鲍菇 · pan chinese cuisine
This home-style dish is a popular Chinese snack-style stir-fry. The mushrooms shrink considerably as they dry-fry, releasing and then losing their moisture, which concentrates their flavor. The author notes that four mushrooms can disappear as a solo snack, so it is worth making extra. The key tip: fry the mushrooms until their surface is truly golden before adding the sauce.
Lucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.Nutrition & allergens
Contains:SesameSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- 1(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- 1048.2(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.0 whole — rinsed, sliced lengthwise thin or torn into strips
garlic (minced, for finishing)蒜末
1.59 oz — minced (converted from 3 spoonfuls, per conversion table estimate)
Cumin孜然
0.53 oz
as needed
1.2 oz
1.48 oz
0.21 oz
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Dry-frying (gan bian) ↗
Drive off moisture in a bare wok to concentrate flavor and chew.
Steps
Rinse the king oyster mushrooms and cut them lengthwise into thin slices, or tear them into strips by hand. Heat oil in a hot pan and sizzle the minced garlic until fragrant. Add the mushrooms and stir-fry until they release their liquid; pour off the liquid and continue stir-frying until the surface turns golden brown. Pour in the sauce.
✅ Done when: The mushrooms look visibly shrunken with a golden, slightly browned surface, and the pan liquid has been poured off.
While stirring, add the ground cumin and white sesame seeds and toss until evenly coated, then turn off the heat.
✅ Done when: Every piece of mushroom is evenly coated with the seasonings and no dry clumps of cumin or sesame remain.
- 3
Step 3
Plate and serve the finished dish.
✅ Done when: The mushrooms are plated with a glossy, sauce-coated surface and are ready to eat.
- 4
Step 4
Enjoy — the finished dish tastes so good it disappears like a snack.
✅ Done when: The dish is fully cooked and being eaten straight from the plate, as the author describes.