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

Name: Stir-Fried Mushrooms with Bacon, Green Chiles, and Scallions (Xiachao Niugan Jun)
Total time: PT0D0H0M
Yield: 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

Serves
serves 2

ARIANA LINDQUIST

Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. Featured in: Season of Plenty

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

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Instructions

Step 1

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.

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.