Stir-Fried White Beech Mushrooms with Ham

Chinese Stir-Fried White Beech Mushrooms with Ham 

Introduction

Stir-Fried White Beech Mushrooms with Ham is a light, savory, and fragrant Chinese stir-fry that highlights the delicate texture of white beech mushrooms (Bai Yu Gu, ) combined with the umami richness of thinly sliced ham.
This dish is simple but elegant — a perfect balance of tender mushrooms, salty ham, and subtle aromatics. It’s often enjoyed in Chinese households for its quick cooking time and refined taste, especially as a side dish during family dinners or festive occasions.

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Ingredients

Main Ingredients:

• 200 g (7 oz) white beech mushrooms 

• 80 g (3 oz) cooked or smoked ham, thinly sliced

• 1 clove garlic, minced

• 1 small piece of ginger, minced

• 1 tablespoon vegetable oil

• ½ tablespoon light soy sauce

• ½ teaspoon sugar

• ½ teaspoon sesame oil

• A pinch of salt (adjust to taste)

• A few chopped green onions (for garnish)

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Instructions

Step 1: Prepare the Ingredients

1. Trim the root ends of the white beech mushrooms, separate them gently, and rinse under cold water.

2. Drain well and pat dry with a kitchen towel.

3. Slice the ham into thin strips or small bite-sized pieces.

4. Mince the garlic and ginger, and chop a little green onion for garnish.

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Step 2: Blanch the Mushrooms (Optional but Recommended)

1. Bring a pot of water to a gentle boil.

2. Add the white beech mushrooms and blanch for about 30 seconds to remove any raw odor.

3. Drain and set aside. This helps the mushrooms stay tender and soak up flavor during stir-frying.

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Step 3: Stir-Fry the Aromatics

1. Heat 1 tablespoon of oil in a wok or skillet over medium-high heat.

2. Add the minced garlic and ginger, and stir-fry until fragrant (about 10 seconds).

3. Be careful not to burn the aromatics — they should release a pleasant aroma.

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Step 4: Add the Ham

1. Add the ham slices to the wok and stir-fry for 20–30 seconds until lightly seared.

2. The ham’s natural fat and salt will infuse the oil with a rich aroma.

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Step 5: Add the Mushrooms

1. Add the white beech mushrooms and stir-fry together for 2–3 minutes.

2. Pour in light soy sauce, sugar, and a small pinch of salt (if needed).

3. Stir quickly to coat all ingredients evenly — the mushrooms will begin to release a little moisture and absorb the ham’s flavor.

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Step 6: Finish and Serve

1. When the mushrooms are tender and the sauce slightly reduced, drizzle a bit of sesame oil over the dish for aroma.

2. Stir well, then transfer to a serving plate.

3. Garnish with chopped green onions for color and freshness.

4. Serve hot with steamed rice or as part of a multi-dish Chinese meal.

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Tips

• Ham Options: You can use Chinese-style ham (Jinhua ham) for a traditional flavor, or smoked Western ham for a milder taste.

• Vegetable Oil Choice: Use neutral oil like peanut or sunflower oil — avoid olive oil as it can overpower the delicate aroma.

• Don’t overcook: White beech mushrooms should stay slightly firm for the best texture.