Dou Dou (豆豆)
King oyster mushrooms have a remarkably meaty, chewy texture that makes them one of the best plant-based ingredients for barbecue — skewer them, glaze them with a spicy cumin sauce, and air fry until golden and irresistible. 杏鲍菇肉质厚实、口感Q弹，是素烧烤的绝佳食材——串成串、刷上香辣孜然酱，空气炸锅一烤就香气四溢。
📹 Watch the Recipe
Recipe by 家常素 Irene Yong
🥘 Why This Recipe Works
King oyster mushrooms (杏鲍菇, xìng bào gū) are the unsung heroes of vegan barbecue. Their dense, meaty stems slice into perfect medallions that soak up marinades like a sponge, and when cooked at high heat, they develop a satisfying chew that rivals any meat skewer. The key is blanching them briefly before marinating — this softens the mushrooms just enough to make them tender while keeping that signature bounce (Q弹, qī dàn).
The seasoning is a bold Chinese barbecue blend: cumin seeds for that iconic lamb-skewer aroma, Sichuan peppercorn powder for numbing warmth, chili for heat, and a touch of tomato sauce for sweetness. This isn’t just a vegan substitute — it’s a legitimately delicious snack that meat-eaters will reach for first.
This version: 8 ingredients, one air fryer, 20 minutes.
🛒 Ingredients
| King oyster mushrooms (杏鲍菇) | 4-5 large | Thick stems |
| Soy sauce (生抽) | 1 tbsp | |
| Mushroom stir-fry sauce (素蚝油) | 1 tbsp | Vegan oyster sauce |
| Tomato sauce (番茄酱) | 1 tbsp | |
| Cumin seeds (孜然粒) | 1 tbsp | |
| Cumin powder (孜然粉) | 1 tsp | |
| Chili powder (辣椒粉) | 1 tbsp | Adjust to taste |
| Sichuan peppercorn powder (花椒粉) | 1 tsp | |
| White sesame seeds (白芝麻) | 1 tbsp | |
| Cooking oil (花生油) | 2 tbsp | Or any neutral oil |
| Bamboo skewers (竹签) | 8-10 | Soaked in water 30 min |
👨🍳 Instructions
Step 1: Prep the Mushrooms
- Slice king oyster mushrooms lengthwise into thin medallions, about 0.5 cm thick
- Blanch in boiling water for 1 minute — this softens them while keeping the bounce
- Scoop out and immediately transfer to ice water to stop cooking and cool down
- Pat dry thoroughly with paper towels
Step 2: Make the Seasoning Sauce
- In a bowl, combine soy sauce, mushroom stir-fry sauce, tomato sauce, cumin seeds, cumin powder, chili powder, Sichuan peppercorn powder, sesame seeds, and cooking oil
- Stir until well mixed into a thick, aromatic paste
Step 3: Skewer and Glaze
- Thread the mushroom slices onto bamboo skewers, weaving them through like kebabs
- Brush the seasoning sauce generously over both sides of each skewer
- Let them sit for 5 minutes to absorb the flavors
Step 4: Air Fry
- Preheat air fryer to 180°C (350°F)
- Arrange skewers in a single layer in the air fryer basket
- Air fry for 10-15 minutes, flipping halfway through, until golden and slightly charred at the edges
- Serve hot, sprinkled with extra cumin or chili if desired
💡 Tips & Substitutions
| No air fryer? | Bake at 200°C (400°F) for 15-20 minutes on a lined baking sheet, or pan-fry in a little oil until golden on both sides. |
| Can I use other mushrooms? | Portobello or shiitake work too, but king oyster gives the best chewy, meaty texture. |
| Too spicy? | Reduce chili powder to 1 tsp and skip the Sichuan peppercorn for a milder version. |
| Make it a meal? | Serve over steamed rice with a side of stir-fried greens for a complete dinner. |
📊 Nutrition
Per serving (serves 2 as a snack or side)
~160 cal · Protein: 5g · Carbs: 10g · Fat: 12g · Fiber: 3g
Ingredients
Method
Notes
🌱 Why This Dish
Barbecue skewers (烤串, kǎo chuàn) are a staple of Chinese street food culture, particularly associated with the night markets of Xinjiang and northern China where cumin-spiced lamb skewers (羊肉串, yáng ròu chuàn) are grilled over open coals. The signature flavor profile — cumin, chili, and Sichuan peppercorn — has become the defining taste of Chinese barbecue, instantly recognizable and deeply nostalgic for anyone who has wandered through a bustling night market.
King oyster mushrooms (杏鲍菇, literally ‘apricot abalone mushroom’) have become a popular plant-based alternative in this context. Their natural umami and meat-like texture make them a perfect canvas for the bold Xinjiang-style spice blend. In the growing Taiwanese and Chinese vegan street food scene, you’ll find these mushroom skewers sold alongside traditional meat ones, proving that great barbecue is about the spice and fire, not the meat.
