Scallion Oil Pan-Fried Almond Mushrooms
上桌秒光的葱油姬松茸 · pan chinese cuisine
This quick home-style dish highlights almond mushrooms (ji song rong) by searing them in homemade scallion oil and finishing with a light soy drizzle. Minimal seasoning keeps the mushrooms' fresh, tender flavor front and center. Season with salt and pepper to taste at the end if you like.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 43.3(Main ingredients only; seasoning not counted)
- Protein (g)
- 4(Main ingredients only; seasoning not counted)
- Fat (g)
- Unknown
- Carbs (g)
- 7.5(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 299.2(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.
10.58 oz
scallion葱花
3.53 oz
as needed
1.2 oz
Techniques you'll use
- Making scallion oil ↗
Infuse oil with scallions and stop at golden edges, before bitterness develops.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
Steps
- 1
Step 1
Rinse the almond mushrooms clean.
✅ Done when: The mushrooms are free of dirt and grit, with clean, unblemished caps.
- 2
Step 2
Slice the mushrooms.
✅ Done when: All mushrooms are cut into even slices of uniform thickness.
Add oil to a wok or skillet, then add the scallion sections.
✅ Done when: The scallion sections are sitting in shimmering hot oil and starting to sizzle.
Fry the scallions until they turn lightly golden, then remove them — what remains is the scallion oil.
✅ Done when: The scallion sections are pale golden and fragrant, and only clear, scallion-scented oil remains in the pan.
Add the almond mushrooms and pan-fry until golden on both sides. Drizzle in the light soy sauce around the edge of the pan and sprinkle with chopped scallions.
✅ Done when: The mushroom slices are golden brown on both sides and glossy, topped with a scattering of chopped scallions.
- 6
Step 6
The almond mushrooms are wonderfully fresh and tender, and this method fully preserves their nutrients. Give it a try!
✅ Done when: The mushrooms taste tender and juicy with a fresh, savory aroma, ready to be served immediately.