Mala Mushroom Recipe

Prepare mushrooms and vegetables

Trim mushroom ends. Slice king oyster mushrooms into 1/2" rounds or batons about 3–4 cm long. If using shiitake, halve or slice. Julienne bell pepper and trim leafy greens. Mince garlic, cut ginger into thin matchsticks, slice scallion whites and greens separately.

Have all sauce ingredients measured and ready (doubanjiang, soy sauces, Shaoxing wine, sugar, stock).

Sear mushrooms

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tablespoon oil and let it shimmer. Add the king oyster mushrooms in a single layer (work in batches if needed) and sear without moving 2–3 minutes per side until golden-browned. Transfer to a plate. If using shiitake, sear briefly (1–2 minutes) until edges brown. Remove and set aside.

If mushrooms released a lot of moisture, blot with paper towel between batches so they brown better.

Infuse oil with peppercorns and chilies

Wipe the wok if very smoky, then add remaining 2 tablespoons oil and heat over medium. Add the lightly crushed Sichuan peppercorns and dried chilies. Stir-fry 30–45 seconds until fragrant but not burned, lowering heat if needed.

Aromatics and bean paste

Add the sliced scallion whites, minced garlic, and ginger. Stir 20–30 seconds until fragrant. Add doubanjiang and optional chopped dried shrimp; stir-fry another 30 seconds, allowing the paste to fry and release oil.

Build the sauce

Add chili oil, light soy sauce, dark soy sauce, Shaoxing wine, sugar and chicken stock (about 50 ml). Stir and bring to a gentle simmer. Taste and adjust salt — add up to 1 teaspoon salt if needed. Add white pepper if using.

Simmer mushrooms in mala sauce

Return the seared mushrooms (and shiitake if using) to the wok. Toss to coat in the sauce and simmer 2–3 minutes so mushrooms absorb flavor. If using bell pepper and leafy greens, add bell pepper now and cook 1–2 minutes until slightly softened, then add greens and cook 30–60 seconds until just wilted.

Reduce and thicken

If sauce is too thin, increase heat to medium-high and toss mushrooms occasionally until sauce reduces and thickens slightly, about 1–2 minutes. Be careful not to scorch the sauce; stir frequently. Adjust seasoning: more chili oil for heat, a pinch more sugar if too salty, or a splash of soy for color.

Finish with aromatics

Turn off heat. Stir in 1 tablespoon mala oil (or extra chili oil) for gloss and additional numbing heat. Sprinkle toasted sesame seeds, chopped cilantro, and sliced scallion greens over the top. Give a final toss and transfer to a serving plate.

Serve hot as a side or main with steamed rice. Leftovers: store in an airtight container in the refrigerator up to 2 days; reheat gently to avoid drying out.