Home-Style Stir-Fried Mushrooms with Garlic Sprouts
家常青蒜苗炒蘑菇 · pan chinese cuisine
This is a quick, everyday Chinese home-cooking stir-fry. The mushrooms release their own umami-rich liquid when salted, so the dish needs very little seasoning. Freshly ground white pepper gives the best flavor.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.0 stalk
1.0 piece
salt盐
0.07 oz
0.18 oz
to taste
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Cut the garlic sprouts into sections and tear the mushroom into small pieces.
✅ Done when: The garlic sprouts are in even sections and the mushroom is torn into bite-sized pieces.
Heat oil in a pan. Once hot, add the garlic sprouts and stir-fry until fragrant. Add the mushroom and stir-fry, then immediately add the salt (salting makes the mushroom release water, so it won't stick to the pan). Once the mushroom is cooked, add a small pinch of chicken bouillon or umami seasoning (optional — the mushroom is flavorful enough on its own). Add the white pepper, toss to combine, and serve.
✅ Done when: The mushroom is cooked through, glossy, and evenly seasoned, with everything well combined.