Spicy Mushroom Stir-Fry | Saveur

Name: Spicy Mushroom Stir-Fry | Saveur
Ingredients: 1 tsp. potato starch; 2 Tbsp. vegetable oil; 4–5 dried xiao mi chiles, or substitute Thai or arbol, cut into ¼-inch pieces; 3 large garlic cloves, thinly sliced (1 Tbsp.); 1 Tbsp. pickled ginger, thinly sliced, plus 1 Tbsp. of the pickling liquid; 4–5 small, pickled red chiles, coarsely chopped (1 Tbsp.), plus 1 Tbsp. of the pickling liquid; 2 large scallions, pale-green and white parts only, cut into 1-inch pieces; 1 small green bell pepper (4 oz.), cut into 2-inch pieces; 1 small red bell pepper (4 oz.), cut into 2-inch pieces; 3 cups (5½ oz.) hua jun (slippery mushrooms), or substitute nameko or beech mushrooms; Kosher salt

www.saveur.com

Hua jun, or "slippery mushrooms," from Sichuan's Bamboo Sea are tossed into a hot wok with three types of chiles here: sweet bell peppers, tangy pickled red chiles, and a fiery local variety called...

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Ingredients

1 tsp. potato starch
2 Tbsp. vegetable oil
4–5 dried xiao mi chiles, or substitute Thai or arbol, cut into ¼-inch pieces
3 large garlic cloves, thinly sliced (1 Tbsp.)
1 Tbsp. pickled ginger, thinly sliced, plus 1 Tbsp. of the pickling liquid
4–5 small, pickled red chiles, coarsely chopped (1 Tbsp.), plus 1 Tbsp. of the pickling liquid
2 large scallions, pale-green and white parts only, cut into 1-inch pieces
1 small green bell pepper (4 oz.), cut into 2-inch pieces
1 small red bell pepper (4 oz.), cut into 2-inch pieces
3 cups (5½ oz.) hua jun (slippery mushrooms), or substitute nameko or beech mushrooms
Kosher salt