This spicy king oyster mushroom stir-fry recipe has three things going for it. 1) It uses just 8 ingredients. 2) It’s incredibly tasty. And 3) It’s completely vegan!
It’s one of those recipes that isn’t necessarily trying to be vegan/vegetarian. It is completely satisfying and delicious. Even if you’re not on a plant-based diet, you’ll enjoy this stir-fry as a main dish or side.
Yes, this recipe is modeled after a famous Chinese dish of…stir-fried pork kidneys! The kidneys are scored in a crosshatch pattern before frying, which is meant to improve the texture and mouthfeel, but also to help the kidneys cling to the delicious sauce/seasonings in the dish.
Not one for pork kidneys?
Me either, really.
But we’re in luck, because we have this vegan version made with oyster mushrooms. I got the brilliant idea from a recent video posted by one of our family’s new favorite YouTube channels, Dianxi Xiaoge.
King oyster mushrooms, also known as king trumpet mushrooms, have thick, white edible stems and small brown caps. They have a very meaty flavor, and you can find them in Asian grocery stores as well as some well-stocked supermarkets.
It’s important to note that they’re different from regular oyster mushrooms, which look completely different (thinner stems, wide oyster-shaped caps, and white gills).
If you’ve never tried king oyster mushrooms before, this recipe is a great entry point!
Note that this dish is very spicy. If you’d like to make it more mild, substitute the long hot peppers with thinly sliced sweet bell peppers.
When I came to the US about 11 years ago as a newly married husband, I barely knew how to cook and had to learn from scratch through trial and error.