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SEAREDChina · Sichuan, by way of the street stall

Chili Crisp Oyster Tangle

Crispy fried oyster mushrooms tossed in chili crisp and lime. Sweet, hot, crunchy, addictive.

A plate of crispy fried oyster mushrooms tossed in chili crisp and lime, with a jar of chili crisp in the background.

SEARED · The mushroom keeps its bite. Chewy, meaty, crisp at the edges.

Where it comes from

Chili crisp, the crunchy garlicky chili oil of Sichuan cooking, now sits on most supermarket shelves. Against crisp-fried mushrooms and a hit of lime, it is one of the great modern pairings.

Serves two to three as a topping.

What you need
  • 8 oz Oyster mushrooms, torn into thin strips
  • 3 tbsp neutral oil
  • 2 tbsp chili crisp (jarred)
  • 1 tsp soy sauce
  • 1 tsp maple syrup or sugar
  • Juice of half a lime
  • 2 scallions, thinly sliced
  • Small handful cilantro, torn
How to make it
  1. 01

    Tear the oysters into thin strips so they crisp rather than steam.

  2. 02

    Heat the oil over medium high until shimmering. Fry the mushrooms in a single layer, turning occasionally, until deep golden and crisp, 6 to 8 minutes. Do not crowd.

  3. 03

    Turn off the heat. Add chili crisp, soy, and maple. Toss to coat.

  4. 04

    Finish with lime, scallions, and cilantro.

Serve it with
  • Over rice or noodles.
  • On silken tofu.
  • Folded into tacos with pickled cabbage.
Cook's note

This is the one recipe where you fry the mushrooms in oil from the start rather than searing them dry. The oil is what makes them shatter-crisp. Chili crisp brands vary in heat, so start with less. The lime at the end is not optional.

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