White Beech Mushroom and Ham Stir-Fry
白玉菇炒火腿 · pan chinese cuisine
Adapted from a community recipe on Xiachufang (original author credited in the source record).
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)
- 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.
as needed
egg鸡蛋
as needed
as needed
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Trim the roots from the white beech mushrooms and rinse them clean.
✅ Done when: Mushrooms are trimmed and rinsed.
Bring water to a boil and blanch the white beech mushrooms for about one minute.
✅ Done when: Mushrooms are blanched and slightly tender.
- 3
Step 3
Scramble the eggs in a pan and set aside.
✅ Done when: Eggs are cooked and broken into small pieces.
Heat oil in a pan. When hot, add minced garlic and chopped green onion and stir-fry until fragrant. Then add the ham slices and stir-fry until aromatic.
✅ Done when: Garlic and onion are fragrant, ham is lightly browned.
Add the blanched white beech mushrooms, green and red peppers, and scrambled eggs to the pan. Season with soy sauce, oyster sauce, salt, and chicken essence. Stir-fry on high heat.
✅ Done when: All ingredients are well mixed and heated through.
- 6
Step 6
Remove from heat and serve.
✅ Done when: Dish is ready to be served.