Chinese Mushroom Salad – My Chinese Home Kitchen

For summertime cold salads, or generally healthy eating, try making this simple Chinese mushroom salad. It’s a low-carbohydrate vegetarian dish high in vitamin A, potassium, and calcium.

You can use any common mushrooms. For this Chinese mushroom salad, I bought a mushroom combination package consisting of seafood mushrooms (海鲜菇, hǎixiān gū), white jade mushrooms (aka white shimeji), and king oyster mushrooms (杏鲍菇 xìng bào gū). After we wash and process these mushrooms, we mix them together and top them with a specially made sauce. Please enjoy this delicious mushroom salad.

To make the sauce for this mushroom salad, I used fresh Thai chili peppers. These are easier to find in U.S. groceries in the larger chains, and in Asian grocers. Thai chilies and xiaomila chilies are very similar in flavor and heat. The important thing is the texture of the fresh chili.

If you are unable to find fresh Thai chili peppers, you can order dried xiaomila chilies online and rehydrate them.

Chinese Mushroom Salad

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For summertime cold salads, or generally healthy eating, try making this simple Chinese mushroom salad. You can use any common mushrooms. For this recipe, I got a mushroom combination consisting of seafood mushrooms (海鲜菇, hǎixiān gū), white jade mushrooms (aka white shimeji), and king oyster mushrooms (杏鲍菇 xìng bào gū). After we wash and process these mushrooms, we mix them together and top them with a specially made sauce. Please enjoy this delicious mushroom salad.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Salad

Cuisine Chinese Home Cooking

Servings 2

Calories 141 kcal

• Prepare the ingredients.

• Chop the garlic, chili pepper, green onion, and coriander.

  4 fresh Thai chilies, 6 cloves garlic, 1 bunch coriander, 1 green onion (chopped)

• Wash the mushrooms and cut the mushrooms that are too long into sections. Slice the king oyster mushrooms.

  200 g fresh mushroom combination package

• Add water to a saucepan, bring to a boil and add the mushrooms. Cook over medium heat for 2 minutes.

• Remove the mushrooms from the heat and drain. Transfer to a serving bowl.

Prepare the sauce

• Add 20ml of oil (4 tsps) to the wok over low heat and add the Sichuan peppercorns. When you smell the peppercorns, remove them from the oil, leaving the flavored oil in the wok. Discard the Sichuan peppercorns. Then add the garlic and chili peppers.

  4 fresh Thai chilies, 6 cloves garlic, 1 g Sichuan peppercorns, 20 ml oil

• Sauté until fragrant, then season with salt, oyster sauce, soy sauce, and finally add the green onions and coriander. Stir well to combine.

  1 green onion (chopped), 1 ml salt, 5 ml oyster sauce, 10 ml light soy sauce , 1 bunch coriander

• Pour the sauce over the mushrooms and serve.

Calories: 141kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 592mgPotassium: 395mgFiber: 3gSugar: 3gVitamin A: 131IUVitamin C: 19mgCalcium: 29mgIron: 1mg

Keyword king oyster mushrooms, seafood mushrooms, white jade mushrooms

Try some of our other Chinese mushroom recipes

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