Chopped Chili Golden Needle Mushrooms
剁椒金针菇 · duò jiāo jīn zhēn gū
My uncle in Yueyang—a retired dockworker—made this daily during winter, using dried golden needle mushrooms rehydrated in river water he collected himself from Dongting Lake’s southern inlet.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh golden needle mushrooms (enoki, trimmed base removed)鲜金针菇（去根部）🛒 local200 g
- homemade Hunan chopped chili (duōjiāo)湖南自制剁椒🏮 asian60 g
- scallion小葱🛒 local20 g
- cooking oil (peanut or canola)炒菜油（花生油或菜籽油）🛒 local15 ml
- Chinese black vinegar陈醋🏮 asian5 ml
fresh golden needle mushrooms (enoki, trimmed base removed): Substitute: 30 g dried enoki, soaked 20 min in warm water, drained well.
homemade Hunan chopped chili (duōjiāo): Look for coarse-cut, fermented chili with visible chili skins.
cooking oil (peanut or canola): Must be heated to smoking point for final step.
Chinese black vinegar: Substitute: balsamic vinegar (only if black vinegar unavailable).
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Instructions
1Separate enoki into small clusters (4–5 stems each). Rinse briefly, shake dry, and arrange upright in a shallow steaming dish.
直立码放
🔍 Look for 2 分钟 · 2 minutesVisual: 簇形整齐直立，不粘连不散开Uniform upright clusters, no clumping or splaying
You know it's right when: 茎秆可独立直立Stems stand freely without support
2Sprinkle chopped chili evenly over mushrooms, ensuring some falls between clusters. Do not stir.
剁椒落缝不搅
🔍 Look for 30 秒 · 30 secondsVisual: 白簇间可见红点，无结块Red flecks visible between white clusters, no clumps
You know it's right when: 剁椒浮于表面，不沉底Chili sits atop, not sinking in
3Steam over medium heat for 8 minutes—just until mushrooms soften slightly but retain springy bite.
中火微蒸
🔍 Look for Medium heat 8 分钟 · 8 minutesVisual: 菇体饱满，尖端微透Mushrooms plump and slightly translucent at tips
You know it's right when: 筷夹尖端微弯Tip bends slightly when lifted with chopsticks
4Remove from steamer. Drizzle with Chinese black vinegar and scatter scallions over top.
出锅淋醋撒葱
🔍 Look for 30 秒 · 30 secondsVisual: 陈醋在剁椒与白菇上泛光Vinegar glistens on red chili and white mushrooms
You know it's right when: 香气瞬间转清冽Aroma sharpens instantly
5Heat oil in a small pan until smoking. Immediately pour hot oil over scallions and chili—listen for the loud, fragrant sizzle.
热油泼响滋啦
🔍 Look for High heat 15 秒 · 15 secondsVisual: 油光跃动，即刻升腾带香白汽Oil shimmering, immediate curl of aromatic steam
You know it's right when: 持续响亮滋啦声超2秒Loud, sustained sizzle lasting 2+ seconds
Tips
- · Never overcook—golden needles turn slimy past 9 minutes.
- · Use only fresh enoki for this dish; dried lacks the crisp-tender contrast.
- · The vinegar must go on *before* hot oil—otherwise it evaporates too fast.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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