Hand-torn mushrooms (Shou si jun gu) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 53) by Fuchsia Dunlop

  • spring onions
  • superfine sugar
  • cooking oil
  • oyster mushrooms
  • king oyster mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on March 28, 2017

    French-fried mushrooms! How did the West never think of these? These are very, very good. The oyster mushrooms ended up wonderfully crispy; the King oyster mushrooms were somewhat chewy (I did cook them separately), next time I might use all oyster mushrooms. The scallion-infused oil was very aromatic and added to the flavour, but I am torn about pouring so much oil on top of already deep-fried food (making it less crispy to boot)! Next time I might simply sprinkle chopped scallions on top.

  • clcorbi on November 29, 2016

    Wow, these are just addictively good. You sliver the mushrooms into thin pieces and then deep-fry them twice (I'm not sure why you couldn't just deep-fry them once for a longer amount of time, but I didn't want to second guess Ms. Dunlop). Then, heat up a smaller quantity of oil until it smokes, and pour it over a pile of thinly sliced scallions. This releases their flavor and imbues the oil with a delicious oniony taste. You then toss the fried mushrooms--which are now tiny and crisp--with the infused oil, plus equal parts salt and sugar. We ate these hot, while they were still very crisp, but I snuck another later in the evening and it was still delicious at room temp (albeit a bit more soft). This delicious little appetizer would make a worthy addition to any Chinese meal. They stole the show for us.

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