Stir-Fries
Mapo Monkey Head Mushroom
Mapo Monkey Head Mushroom is a classic vegetarian dish that masterfully combines the traditional "Mapo" flavors of Sichuan cuisine with a prized edible fungus. It substitutes the usual meat with meaty, tender monkey head mushrooms. While retaining the traditional characteristics of numbness, spiciness, freshness, fragrance, heat, and tenderness, it adds a unique, delicate mushroom aroma. After careful preparation, the mushrooms become soft, chewy, and thoroughly infused with a rich, spicy, and savory sauce, making it a delicious and healthy dish for all ages.
Main Ingredients
- Fresh monkey head mushroom (Hericium erinaceus) 300g
- Vegetable oil 20g
- Soy sauce 5g
- Sesame oil 5g
- White sugar 3g
- Chili sauce 10g
- Cornstarch 4g
- Scallion 5g
- Ginger 3g
- Garlic 3g
- Dried red chili peppers 8g
- Ground Sichuan peppercorn 4g
- Salt to taste
- Water as needed
Steps
Remove the stem, wash, and cut into small pieces. Bring water to a boil with scallion and ginger strips, add the mushroom pieces, and cook for five minutes. Remove and drain. (Tip: This step removes any bitter taste and partially cooks the mushroom.)
Cut scallion and ginger into strips, and slice the garlic. Remove seeds from the dried red chili peppers and chop finely. In a small bowl, mix cornstarch with a little water to create a slurry.
Heat the vegetable oil in a wok or skillet. Add the scallion, ginger, garlic, and chopped chili peppers, and stir-fry until fragrant. Add soy sauce, sugar, chili sauce, salt, and a suitable amount of water. Add the prepared monkey head mushroom pieces and bring to a boil. Reduce the heat to low and simmer for about 5 minutes to allow the mushrooms to absorb the flavors. Stir in the cornstarch slurry to thicken the sauce. Finally, drizzle with sesame oil, sprinkle with ground Sichuan peppercorn, and serve.
TCM Notes
Monkey Head Mushroom: It is an excellent food source, high in protein, low in fat, and rich in minerals and vitamins. Its unsaturated fatty acids help lower blood cholesterol and triglycerides, regulate blood lipids, and promote blood circulation, making it ideal for cardiovascular patients. Polysaccharides and peptides in the mushroom can inhibit the synthesis of genetic material in cancer cells, playing a positive role in preventing and treating digestive tract cancers and other malignancies. It also aids digestion and is effective for gastritis, gastric ulcers, and duodenal ulcers, and can boost immunity and delay aging. This dish combines the nourishing effects of the mushroom with the appetite-stimulating properties of Sichuan cuisine, offering a balanced and flavorful meal.
Suitable for：Suitable for the general population. Those seeking to delay aging and prevent cancer. Patients with cardiovascular diseases (helps regulate blood lipids). Diabetic patients (sugar should be omitted during preparation). Patients with arteriosclerosis.
Not suitable for：Those allergic to fungi: Monkey head mushroom is a fungus; individuals with a history of allergies should avoid it to prevent allergic reactions. Patients with gout or high uric acid: Mushrooms and tofu (if added) contain purines. Those with Spleen-Stomach deficiency cold or chronic diarrhea: The spiciness and the cool nature of tofu may worsen gastrointestinal discomfort. Post-surgery patients: Should avoid spicy and irritating ingredients that may affect wound healing. Those with renal insufficiency: Monkey head mushroom has a high potassium content, which may burden the kidneys. Those with low stomach acid: The high dietary fiber and fungal polysaccharides may exacerbate indigestion.
