Yunnan Wild Mushroom Stir-Fry with Sheng Pu-erh Broth
A simple Yunnan-style mushroom stir-fry finished with a splash of brewed sheng pu-erh—earthy, bright, and quietly addictive.
Yunnan is famous for wild mushrooms—matsutake, boletes, chanterelles, morels—and for sheng pu-erh. This dish brings the two together. A splash of brewed young sheng deglazes the pan at the end, lifting the mushrooms with a vegetal-mineral brightness that no wine or stock can replicate.
Use a mix of mushrooms for the best texture. Shiitake provides chew, oyster mushrooms give silkiness, king oyster offers meaty bite, and a few dried porcini (rehydrated) deepen the broth.
Cook the mushrooms hot and fast in a wok or wide pan to drive off moisture and develop browning. Crowding the pan is the enemy of flavor here—work in two batches if your pan is small.
The sheng pu-erh goes in at the end, off direct flame, so the high notes survive. A few drops of black vinegar and a sprinkle of cilantro finish the dish. Serve over rice with the same tea brewed gongfu-style alongside.
Ingredients
- 300g mixed fresh mushrooms (shiitake, oyster, king oyster)
- 15g dried porcini, soaked in warm water 20 min
- 1 cup brewed sheng pu-erh (1 tbsp leaves in 1 cup water, 60 sec)
- 3 tbsp neutral oil
- 3 cloves garlic, sliced thin
- 1 tbsp fresh ginger, julienned
- 2 scallions, cut into 4 cm lengths
- 1 fresh red chili, sliced (optional)
- 1 tbsp light soy sauce
- 1 tsp black vinegar (Chinkiang)
- 1/2 tsp sugar
- Fresh cilantro to finish
- Salt and white pepper
How to make it
- 1Slice all fresh mushrooms thick (5 mm). Squeeze and slice the rehydrated porcini, reserving the soaking liquid.
- 2Heat 2 tbsp oil in a wok over high heat until shimmering. Add half the mushrooms in a single layer and sear undisturbed 1 minute, then stir-fry 2–3 minutes until browned. Transfer to a plate. Repeat with remaining oil and mushrooms.
- 3Return all mushrooms to the wok with the porcini. Push to one side. Add garlic, ginger, and chili to the cleared space and stir 30 seconds until fragrant.
- 4Combine everything. Add soy sauce, sugar, and 2 tbsp of the porcini soaking liquid. Stir-fry 1 minute.
- 5Remove from heat. Pour in the brewed sheng pu-erh and the black vinegar. Toss once. The residual heat will mellow the tea without boiling out its perfume.
- 6Add scallions, taste, adjust with salt and white pepper. Scatter cilantro and serve immediately over steamed rice.
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