This is from Fuchsia Dunlop’s Revolutionary Chinese Cookbook.
You can use a variety of mushrooms in this dish. I used oyster mushrooms and shitake. The recipe suggests others, such as enoki and even ordinary button mushrooms. You could also use soaked dried mushrooms, reserving the soaking water to enrich the dish.
100g smoked bacon (I used some Polish bacon, but ordinary streaky would work)
500g mixed mushrooms
2 garlic cloves, chopped
a knob fresh ginger, chopped
half a teaspoon of dried chilli flakes
4 tablespoons of stock or water (stock would be better. The original recipe calls for everyday stock, which is a recipe in the book)
salt and pepper
the green part of two or three spring onions, chopped
groundnut or sunflower oil
Blanch the bacon in boiling water. Drain and dry before cutting the bacon into smallish pieces.
Heat the oil in the wok and stir-fry the bacon pieces until they start to colour. Add the garlic and ginger and stir-fry until aromatic. Then add in the chilli flakes and the mushrooms. Stir-fry for a few minutes until cooked. Add water or stock and salt. Keep on stir-frying until the liquid is mostly evaporated. Season with pepper and garnish with the chopped spring onion greens.
For a meat-free version of this, I would use some smoked firm tofu instead of the bacon.
I served this with Thai red fragrant rice and some roughly-shredded Chinese leaves and beansprouts, stir-fried with Sichuan pepper, garlic, ginger, chopped red and green chilli and light soy sauce.
This was only lightly cooked, so that the vegetables retained their crunch. This gave a nice contrast to the soft but meaty mushrooms and the nutty rice.