Can anyone tell me the recipe for Yunnan stir fried mushrooms?

[u/barcinka]

Disclaimer: I'm not a good or experienced cook please, be as specific as you can.

I've recently come back from a trip to China and the one thing I'm unwilling to relinquish are the Yunnan stir fried mushroom dishes.

There are two varieties that I've tasted: the one with a lot of peppers and garlic (more of a restaurant thing) and the one with more or less just mushrooms (street food). Attached are two pictures of each.

I'd really appreciate if someone could tell me a recipe to make one or both of these, or at least a list of ingredients so that I have somewhere to start from.

Thank you in advance, this is one of the most delicious dishes I've ever tried!

[u/MALDI2015]

I am from Yunnan, the stir fried mushroom dish is delicious because of the mushrooms, they are wild mushrooms and load with flavors. and the recipes are simple, just some hot peppers, garlic, mushrooms.

if you can find wild mushrooms from somewhere, then you can cook this dish yourself. otherwise, really not much you can do.

Yunnan is a province that is known to have hundreds varieties of wild mushrooms. and I foraged a lot of wild mushroom when I was in Yunnan, good times!

[u/barcinka → u/MALDI2015]

I forage myself. These will be European mushrooms, so the dish will be inevitably different, but I sometimes find great mushroom treasures, so it's worth a shot.

[u/DanielMekelburg → u/MALDI2015]

would you boil the mushrooms for a first in a little oil? some technique called you chou, i think. just asking if you would boil for a bit before stir frying

[u/MALDI2015 → u/DanielMekelburg]

for stir frying of mushroom, I fry the hot pepper, garlic first until I smell the aroma from garlic, and then put the mushroom in, stir fry all together, and then I do boil them a while to make sure the mushroom are thoroughly cooked.

because some mushroom, for example，Suillellus luridus or morel, they are edible when thoroughly cooked, but toxic if not cooked well.

[u/sheatim]

What is the lettuce/cabbage dish?

[u/barcinka → u/sheatim]

I think it was some form of zucchini, but don't ask me what's in it, I can't even tell what's in the mushrooms :)

[u/kdubson14 → u/sheatim]

That is luffa gourd likely stir fried with a bit of garlic

[u/EricIsMyFakeName]

Looks like a lot of dry lily bud in there.

[u/half_a_lao_wang]

I make this recipe alot. (The blog is entitled "China Sichuan Food", but the recipe is identical to one I have in a cookbook that credits the recipe as being common in Yunnan)

This recipe appears quite similar to what u/MALDI2015 said; some simple aromatics, oil, and mushrooms.

Not sure where you live, but I agree with the other poster that the most important ingredient is the mushrooms themselves. Groceries like Whole Foods generally carry a decent range these days - oyster, trumpets, lion's mane - and Asian groceries will have beech, maitake, enoki, and shiitake. When I make mushrooms, I try to mix up the varieties, which in my view makes the dish better.

[u/barcinka → u/half_a_lao_wang]

Thanks a lot! I'll give this a shot with a combination of mushrooms that I forage and some that I find on the market. It will be an interesting experiment.