Chanterelle Mushroom & Yuba Stir Fry Recipe

Prepare yuba and chanterelles

If yuba is dried, soak it in warm water for 20–30 minutes until pliable. Squeeze out excess water and cut into 1/2-inch wide strips. Clean chanterelles by brushing or quickly rinsing and pat dry; trim larger ones into bite-size pieces.

Preheat wok or skillet

Heat a large wok or heavy skillet over medium-high heat until hot. Add neutral oil and swirl to coat.

Sauté aromatics

Add julienned ginger and sliced green garlic (reserve a few green garlic slices for garnish) to the hot oil. Stir-fry 30–45 seconds until fragrant but not browned.

Cook chanterelles

Add chanterelle mushrooms and stir frequently for 3–4 minutes until they release moisture, reduce and begin to brown at the edges. If the pan looks dry, add a teaspoon of oil.

Add yuba

Add the rehydrated yuba strips and continue stir-frying 2–3 minutes to heat through and allow them to pick up the mushroom flavor.

Make sauce and finish

Stir together light soy sauce, shaoxing wine, rice vinegar, kosher salt, black pepper, and the cornstarch slurry. Pour the sauce into the wok, tossing everything to coat. Cook 1 minute until sauce slightly thickens and glazes the mushrooms and yuba. Remove from heat and stir in sesame oil and lemon juice.

Prepare enoki

Trim the root cluster from the enoki and separate into small bundles. Pat dry thoroughly; excess moisture will prevent browning and good smoke contact.

Gently smoke (stovetop or oven)

Option A — Stovetop quick smoke: Line a small wok or deep skillet with a square of heavy-duty foil. Place 1 tablespoon of olive oil and 1/2 tsp smoked paprika in the foil, then add a small handful of wood chips or a teaspoon of smoked salt (if available). Place a metal rack over the foil and set the enoki bundles on the rack. Cover tightly and heat over medium until you see smoke (2–3 minutes). Remove from heat and let sit covered 2 minutes to absorb smoke. Option B — Oven: toss enoki in olive oil and smoked paprika, roast at 400°F (200°C) for 6–8 minutes until just softened and edges begin to brown.

Make conserva

In a small skillet over medium-low heat, warm 3 tbs olive oil. Add sliced garlic, red pepper flakes, salt, black pepper, lemon zest and optional white wine. Cook gently 1–2 minutes until garlic is soft but not browned. Add the smoked enoki and toss gently to coat for 30–45 seconds. Remove from heat and let sit 5–10 minutes to meld flavors; this can be made ahead and stored in a jar in the refrigerator for up to 24 hours.

Plate the stir-fried chanterelle and yuba on a warm serving dish. Spoon a few tablespoons of the smoked golden enoki conserva over one side of the dish or around the plate for contrast.

Scatter reserved green garlic slices, toasted sesame seeds and microgreens or cilantro over the top. Taste and adjust seasoning with a pinch of salt or a dash of lemon juice if desired.

Serve immediately as a vegetable main or accompaniment to steamed rice or noodles.