For summertime cold salads, or generally healthy eating, try making this simple Chinese mushroom salad. It’s a low-carbohydrate vegetarian dish high in vitamin A, potassium, and calcium.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2025.
You can use any common mushrooms. For this Chinese mushroom salad, I bought a mushroom combination package consisting of seafood mushrooms (海鲜菇, hǎixiān gū), white jade mushrooms (aka white shimeji), and king oyster mushrooms (杏鲍菇 xìng bào gū). After we wash and process these mushrooms, we mix them together and top them with a specially made sauce. Please enjoy this delicious mushroom salad.
To make the sauce for this mushroom salad, I used fresh Thai chili peppers. These are easier to find in U.S. groceries in the larger chains, and in Asian grocers. Thai chilies and xiaomila chilies are very similar in flavor and heat. The important thing is the texture of the fresh chili.
If you are unable to find fresh Thai chili peppers, you can order dried xiaomila chilies online and rehydrate them.
Chinese Mushroom Salad
Equipment
- 1 colander
- 1 mixing bowl
- 1 serving bowl
Ingredients
- 200 g fresh mushroom combination package
- 4 fresh Thai chilies
- 6 cloves garlic
- 1 bunch coriander
- 1 green onion (chopped)
- 1 g Sichuan peppercorns
- 1 ml salt
- 5 ml oyster sauce
- 10 ml light soy sauce
- 20 ml oil
Instructions
- Prepare the ingredients.
- Chop the garlic, chili pepper, green onion, and coriander.4 fresh Thai chilies, 6 cloves garlic, 1 bunch coriander, 1 green onion (chopped)
- Wash the mushrooms and cut the mushrooms that are too long into sections. Slice the king oyster mushrooms.200 g fresh mushroom combination package
- Add water to a saucepan, bring to a boil and add the mushrooms. Cook over medium heat for 2 minutes.
- Remove the mushrooms from the heat and drain. Transfer to a serving bowl.
Prepare the sauce
- Add 20ml of oil (4 tsps) to the wok over low heat and add the Sichuan peppercorns. When you smell the peppercorns, remove them from the oil, leaving the flavored oil in the wok. Discard the Sichuan peppercorns. Then add the garlic and chili peppers.4 fresh Thai chilies, 6 cloves garlic, 1 g Sichuan peppercorns, 20 ml oil
- Sauté until fragrant, then season with salt, oyster sauce, soy sauce, and finally add the green onions and coriander. Stir well to combine.1 green onion (chopped), 1 ml salt, 5 ml oyster sauce, 10 ml light soy sauce , 1 bunch coriander
- Pour the sauce over the mushrooms and serve.
Nutrition
Try some of our other Chinese mushroom recipes
Do you enjoy My Chinese Home Kitchen?
We enjoy sharing these authentic home recipes with you. My Chinese Home Kitchen is a labor of love.
Please tell your friends about us!
Learn more about My Chinese Home Kitchen at our About page.
Please leave a comment, or SUBSCRIBE to our newsletter.
For more of our original videos, visit My Chinese Home Kitchen on YouTube and Rumble.
