Home-styleEasy 20 min serves 4 Vegetarian-ok Vegan

Crispy Fried Oyster Mushrooms (炸平菇)

Name: Crispy Fried Oyster Mushrooms (炸平菇)
Total time: 20 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: oyster mushrooms; all-purpose flour; cornstarch; garlic powder; cumin powder; chili flakes; neutral oil (for frying)

炸平菇 · zhà píng gū

家庭快手版 · Home version: 家庭版直接炸，无需面糊；餐馆版有时会挂薄糊追求更脆口感。

Fried oyster mushrooms are the simplest and most addictive vegetable snack—crispy outside, meaty inside, with zero effort. My neighbor in Beijing would make these with a dusting of cumin and chili powder, calling them 'vegetarian chicken feet'.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Vegetarian

Ingredients

oyster mushrooms平菇🛒 local400 g
all-purpose flour中筋面粉🛒 local40 g
cornstarch玉米淀粉🛒 local20 g
garlic powder蒜粉🛒 local1 tsp
cumin powder孜然粉🛒 local1 tsp
chili flakes辣椒碎🛒 local1/2 tsp
neutral oil (for frying)中性油（炸用）🛒 local500 ml

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Instructions

1Tear mushrooms into bite-sized pieces, wash and squeeze dry thoroughly.
🔍 Look for
Visual: 蘑菇收缩，无水滴出Mushrooms look shriveled, no water drips
You know it's right when: 用力捏几乎不出水Heavy squeeze releases minimal liquid
2Toss mushrooms with flour, cornstarch, garlic powder, cumin, and chili flakes until evenly coated.
🔍 Look for
Visual: 每片均匀裹白粉，无结块Each piece dusted white, no clumps
You know it's right when: 粉能粘住不掉落Powder adheres without falling off
3Heat oil to 180°C, fry mushrooms in batches 2-3 minutes until golden and crispy.
🔍 Look for
Visual: 蘑菇膨胀，金黄，气泡减少Mushrooms puff, turn golden, bubbles subside
You know it's right when: 油炸声从剧烈变柔和Sound changes from violent crackle to gentle fizz
4Drain immediately, sprinkle with extra cumin and salt while hot.
🔍 Look for
Visual: 热气腾腾，外壳咔嚓响Steam rises, crust crackles
You know it's right when: 咬下嘎嘣脆，不韌Crunchy when bitten, not chewy
5Prepare serving plates with newspaper or parchment for authentic street-food presentation.
🔍 Look for
Visual: 盘子就位，调料在手边Plates ready, seasoning within reach
You know it's right when: 所有组件就位All components arranged

Tips

· Mushrooms must be completely dry—wet mushrooms = soggy coating
· Don't overcrowd the pan—fry in batches for even cooking
· Add a pinch of MSG if available—authentic street vendors always do

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

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

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide