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4 from 1 vote

Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)

Category: Stir-Fry, Vegetarian
Region: Yunnan


  • 12 oz. abalone mushrooms also known as trumpet mushrooms
  • 4 oz. bamboo shoots
  • 1/2 oz. dried red chili
  • 1 1/2 cups fresh purple basil or Thai basil leaves
  • 2 cloves garlic thinly sliced
  • 2 slices fresh ginger root
  • 1/4 teaspoon Sichuan peppercorn powder
  • 1/2 teaspoon salt
  • 1 teaspoon Chinkiang black vinegar
  • 1 teaspoon sugar
  • 1/3 cup vegetable oil


  • Cut both the abalone mushrooms and the bamboo shoots into thin slices of about 1/16 of an inch thick and set aside. Rinse and pick the leaves off a small bunch of purple basil to collect about 1 1/2 cupfuls of them. Pat them dry and set aside.
  • Heat the vegetable oil in a wok until about 400 degree F. Add the sliced abalone mushrooms to the oil and fry until the edges are brown, or about three minutes. Remove the mushroom slices from the oil and drain them on a paper towel.
  • There should be about two tablespoonfuls of the vegetable oil left in the wok. Add the garlic and ginger and stir-fry for about 30 seconds or until fragrant. Add the abalone mushroom and bamboo shoot slices to the wok. Stir-fry for about 30 seconds then add the Sichuan peppercorn powder, salt, Chinkiang black vinegar and sugar to the wok. Stir-fry for an additional 30 seconds or so then remove the wok from the heat and add the purple basil leaves. Mix all the ingredients around then plate and serve.