March 21st, 2013
This dish is popular throughout Yunnan during mushroom season and can be made with any combination of mushrooms and chiles. For heartier, more flavorful mushrooms, it it best to use a slightly spicy chile, while mild mushrooms are best with thinly sliced bell peppers. For more delicate mushrooms, slice the peppers very thinly and cut back on the cooking times.
4 oz mushrooms, sliced into pieces 1/4-inch to 1/8-inch thick (if using very hearty mushrooms or those that need to be cooked thoroughly to be safely eaten, blanch them in boiling water for 1-1:30 minutes before preceding with the rest of the recipe)
3 oz mild or medium-spicy green chiles (such as robustini or “apricot” varieties) thinly sliced with stems, ribs, and seeds removed
1/4 tsp salt
Canola oil for cooking
In a wok, heat 2-3 tbsp oil until hot. Add mushrooms and stir-fry for approximately 30 seconds, then add the sliced chiles and the salt and continue cooking, flipping and turning the ingredients a few times each minute, until cooked through, approximately 1 1/2 minutes more. Serve hot.
Photo: Josh Wand