Dou Dou (豆豆)
King oyster mushrooms transform into silky “shredded pork” in this classic Sichuan dish — savory, vinegary, and fragrant with a legendary sauce that makes it irresistibly appetizing.
杏鲍菇化身”鱼香肉丝”，经典的川味家常菜。咸鲜酸香，鱼香酱汁浓郁入味，没有鱼却比鱼更香，配饭一绝。
📹 Watch the Recipe
Recipe by WoonHeng
🥘 Why This Recipe Works
Yu Xiang Rou Si (鱼香肉丝 — literally “fish-fragrant shredded pork”) is one of Sichuan’s most beloved dishes — and the name is a delicious trick: there’s no fish in it at all! The “fish fragrance” comes from a masterful combination of ginger, garlic, pickled chilies, and a sweet-savory-tangy sauce that Sichuanese chefs have perfected over generations.
This vegan version from WoonHeng uses king oyster mushrooms (杏鲍菇) as the star, shredded into strips that mimic the texture of shredded pork beautifully. The mushrooms are pan-fried until golden and slightly chewy, then tossed in a glossy yu xiang sauce made with Chinese black vinegar, soy sauce, and a hint of sweetness. Paired with crunchy bamboo shoots, wood ear mushrooms, and bell peppers, every bite is a textural adventure.
8 ingredients for the sauce, one wok, 25 minutes — this is Sichuan home cooking at its most rewarding.
🛒 Ingredients
Main Ingredients
| Ingredient (食材) | Amount (用量) | Notes (备注) |
|---|---|---|
| King oyster mushrooms (杏鲍菇) | 1½ lbs (680g) | shredded into strips |
| Ginger (姜) | 2 tsp minced | about ½-inch piece |
| Garlic (蒜) | 1½ tbsp minced | about 6 cloves |
| Pickled chili (泡椒) | 2 | sour/red vinegary type, minced |
| Fresh wood ear mushrooms (木耳) | ½ cup | sliced; rehydrate if dried |
| Fresh bamboo shoots (竹笋) | ½ cup | sliced into strips |
| Green onions (葱) | 3 stalks | chopped into 1-inch pieces |
| Cooking oil (食用油) | 2-3 tbsp |
Yu Xiang Sauce (鱼香汁)
| Ingredient (食材) | Amount (用量) | Notes (备注) |
|---|---|---|
| Light soy sauce (生抽) | 1½ tbsp | |
| Chinese black vinegar (香醋/黑醋) | 1 tbsp | Chinkiang vinegar preferred |
| Cooking wine (料酒) | 1 tbsp | Shaoxing wine or dry sherry |
| Dark soy sauce (老抽) | ½ tsp | for color (optional) |
| Sugar (糖) | 1 tbsp | |
| Mushroom seasoning (蘑菇精) | 1 tsp | or vegetable bouillon granules |
| Cornstarch (玉米淀粉) | 3 tsp | |
| Water (水) | ½ cup |
👨🍳 Instructions
Step 1: Prepare the Mushrooms
- Clean king oyster mushrooms with a brush. Using a fork as a claw, shred the mushrooms into thin strips
- Pan-fry the strips in a dry non-stick pan over medium heat until they release moisture and start to dry up
- Add 1 tbsp oil and continue sautéing until golden and slightly chewy (about 4-5 minutes)
- This method gives the mushrooms a meat-like texture perfect for absorbing the sauce
Step 2: Make the Yu Xiang Sauce
- In a small bowl, combine: light soy sauce, Chinese black vinegar, cooking wine, dark soy sauce, sugar, mushroom seasoning, cornstarch, and water
- Stir until the sugar and cornstarch are fully dissolved
- Set aside — this will be your glossy, fragrant sauce
Step 3: Stir-fry the Aromatics
- Heat a wok or large pan with 2 tbsp oil over medium-high heat
- Add the cooked mushroom strips and toss to coat with oil
- Push mushrooms to one side. Add minced ginger, garlic, and pickled chili to the center
- Sauté aromatics for 30-45 seconds until fragrant (don’t let them burn)
- Toss together with the mushrooms
Step 4: Add Vegetables and Sauce
- Add sliced wood ear mushrooms and bamboo shoots
- Stir-fry for about 30 seconds to heat through
- Add chopped green onions and toss
- Give the prepared sauce a stir (cornstarch settles), then swirl it into the wok
- Stir-fry vigorously until the sauce thickens and coats everything evenly — about 30-45 seconds
- The sauce will give the dish a beautiful, glossy shine
Step 5: Serve
- Taste and adjust with extra vinegar or soy sauce if needed
- Serve immediately over steamed rice
- The dish is best enjoyed fresh — the mushrooms will lose some texture on reheating
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| Can’t find king oyster mushrooms? | Use tofu strips, soy protein strips, or vegan mock meat. The texture will differ but the sauce carries the dish |
| No pickled chili? | Substitute with 1 tbsp Sichuan chili bean paste (豆瓣酱) or chopped fresh red chili + extra vinegar |
| No Chinese black vinegar? | Use balsamic vinegar or a mix of rice vinegar + a dash of Worcestershire-style sauce |
| Can’t find wood ear mushrooms? | Substitute with extra bamboo shoots or thinly sliced carrots for crunch |
| Too salty? | Reduce soy sauce and use low-sodium soy sauce. The pickled chili also adds saltiness |
📊 Nutrition
Per serving (approx.): ~220 cal | 14g protein | 28g carbs | 8g fat | King oyster mushrooms are rich in fiber, B vitamins, and antioxidants; low in calories
🌱 Why This Dish
鱼香肉丝 (yú xiāng ròu sī) is one of the most iconic dishes in Sichuan cuisine, known throughout China and beyond. The term “鱼香” (yu xiang) means “fish fragrance” — a classic Sichuan cooking technique that combines ginger, garlic, scallions, and pickled chilies with a sweet-sour-savory sauce to create a flavor profile that was traditionally used for cooking fish, but became so beloved that it’s now applied to pork, chicken, eggplant (鱼香茄子), and countless other ingredients.
What makes this dish special is the balance of flavors: the sharp bite of pickled chilies, the aromatic punch of ginger-garlic, the tang of black vinegar, and the sweetness that rounds everything out. Cooking the mushrooms first until they release their moisture and turn golden creates a texture remarkably close to shredded meat — proof that plant-based eating doesn’t mean sacrificing the dishes you love.
This recipe comes from WoonHeng, a Malaysian-Chinese food blogger based in Chengdu, Sichuan. Her cooking style beautifully bridges Southeast Asian and Sichuan culinary traditions, with a focus on creative plant-based adaptations of classic Chinese dishes.
