Jul 11, 2011

Xiachao Niugan Jun (Stir-Fried Mushrooms with Bacon, Green Chiles, and Scallions)

Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.

Credit: Ariana Lindquist

SERVES 2

INGREDIENTS

2 tbsp. canola oil
3 oz. slab bacon, cut into ⅛" matchsticks
10 oz. cremini mushrooms (about 16), thinly sliced
2 green Thai chiles, stemmed and thinly sliced
4 scallions, cut into ½" pieces
Kosher salt, to taste
Cooked rice, for serving

INSTRUCTIONS

Heat oil in a 14" flat-bottomed wok or high-sided skillet over high heat; add bacon, and cook, stirring often, until its fat renders and it is crisp, about 5 minutes. Add mushrooms and chiles, and cook, stirring occasionally, until mushrooms release their moisture and soften, about 4 minutes. Add scallions and cook, stirring constantly, until fragrant, about 1 minute. Season with salt and divide between two shallow serving bowls; serve with rice.

This article was first published in Saveur in Issue #140

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Ratings & Reviews (1)

by DEVEDSMITH on 2012-11-27

Looks great! But where did all the liquid come from in the photo?

Xiachao Niugan Jun (Stir-Fried Mushrooms with Bacon, Green Chiles, and Scallions) Reviewed by DEVEDSMITH on Jan 6. Looks great! But where did all the liquid come from in the photo? Rating: 5