Crispy Chinese Fried Oyster Mushrooms with Vegan Char Siu Recipe

These Chinese fried char siu oyster mushrooms deliver bold, umami-packed flavour in a quick, easy vegan recipe. A simple homemade char siu-style marinade soaks into tender oyster mushrooms, then a quick sear caramelises the sugars for crisp, sticky edges. Serve with sushi rice and a bright, quick-pickled salad to balance the richness — a perfect gluten-free, dairy-free and soy-free-friendly option when made with tamari or coconut aminos.

Having lived in Singapore for several years, I grew to love Chinese char siu flavours and wanted a plant-based alternative to share with family. This recipe uses pearl oyster mushrooms for a satisfying, slightly chewy texture that soaks up the marinade beautifully. The result is a sweet, savoury and lightly crisp bite that even mushroom-sceptic kids often enjoy.

Why you will love this Chinese fried oyster mushroom recipe

• Meaty texture: oyster mushrooms offer a satisfying chew and absorb the char siu-style marinade well.
• Crispy and sticky: quick frying caramelises the marinade for crisp edges and intensified umami.
• Balanced: the sweet, sticky mushroom coating is cut through with a tangy pickled salad for freshness.
• Quick to prepare: a short marinating time and a few minutes in the pan are all you need to finish the dish.

Why use oyster mushrooms

Pearl oyster mushrooms are ideal because they’re large, tender and slightly chewy, which helps them mimic the mouthfeel of char siu pork when marinated and fried. If you prefer a higher-protein alternative, pressed firm tofu can be used instead — slice or cube it so it soaks up the marinade.

How to prepare oyster mushrooms

Cleaning

Mushrooms absorb water quickly, so avoid rinsing. Instead wipe them clean with a damp cloth or use a soft brush to remove dirt.

Prepping

If mushrooms arrive in a cluster, use a sharp knife to separate them from the main stem and trim any woody parts. Pearl oyster mushrooms can be used whole; larger king oysters should be sliced lengthways to help them absorb the marinade and to cook evenly.

Main ingredients

Char Siu Mushrooms

• Oyster mushrooms – Pearl oyster mushrooms are preferred for their texture and ability to soak up the marinade.
• Hoisin sauce – a sweet, tangy base for the marinade. Use a gluten-free version if needed.
• Tamari or gluten-free soy sauce – for depth and umami.
• Rice vinegar – adds brightness to the marinade.
• Brown rice syrup or coconut sugar – provides sweetness and helps caramelise the mushrooms.
• Chinese five spice – gives that recognisable Chinese flavour note.
• Garlic powder – or use fresh garlic carefully to avoid burning while frying.

Pickled salad

• Carrot, cabbage, red onion – julienned or shredded to absorb the pickling liquid. Optional: julienned cucumber (salt and drain first).
• Pickling juice – rice vinegar with a pinch of salt and a touch of sweetener such as maple syrup or brown rice syrup.

Quantities and full step-by-step instructions are provided in the recipe section below.

How to make this recipe

The pickled salad and mushrooms benefit from some time to rest in the fridge: aim for at least an hour if possible. When ready to serve, the mushrooms take only a few minutes to fry until deeply caramelised.

1. Make the pickled salad: mix rice vinegar, a pinch of salt and a little maple syrup or brown rice syrup in a bowl. Add shredded carrot, cabbage and thinly sliced red onion, toss well, cover and chill for at least an hour so the vegetables soak up the flavour.
2. Whisk the char siu marinade: combine hoisin sauce, tamari, rice vinegar, brown rice syrup, Chinese five spice and garlic powder. Pour over the cleaned and separated oyster mushrooms in a wide dish. Gently mix so all surfaces are coated, cover and refrigerate to marinate (1–4 hours).
3. If serving with sushi rice, start cooking it about 15–20 minutes before you finish the mushrooms so everything is ready together.
4. When rice is nearly done, heat a neutral oil in a non-stick frying pan over medium-high heat. Remove mushrooms from the marinade with a slotted spoon and lay them spaced apart in the hot pan (work in batches to avoid steaming).
5. Fry for about 2 minutes on each side, or until deeply caramelised and crisp at the edges. Remove cooked mushrooms onto a paper-lined plate while you finish the rest.
6. Serve the char siu mushrooms with a spoonful of pickled salad, sushi rice if using, and a sprinkle of sesame seeds.

Knife skills

For the pickled salad, cut vegetables into thin matchsticks (julienne) so they absorb the pickling liquid quickly. Use a julienne peeler for carrots or peel thin slices and slice into matchsticks. Cabbage can be shredded with a peeler or thinly sliced. For red onions, halve, trim the top, peel and thinly slice across the grain.

Serving suggestions

Serve small portions as an amuse-bouche or starter alongside seasoned sushi rice and pickled vegetables for a pretty presentation. For a heartier main, marinate and pan-fry tofu the same way and serve with noodles or steamed greens.

Making ahead, leftovers and storage

You can prepare the pickled salad and marinate the mushrooms up to a day in advance and keep them refrigerated. Leftover salad works well in other dishes or stir-fries. Store uncooked, marinated mushrooms in the fridge for up to a day; cooked mushrooms keep for a couple of days but will lose some crispness on reheating.

FAQs

Recipe: Vegan Char Siu Mushrooms with Pickled Salad

If you enjoyed this recipe, please consider leaving a star rating on the original recipe page.

More vegan and gluten-free Asian recipe ideas

Try other plant-based Chinese-style dishes such as lettuce wraps with tofu filling, homemade gluten-free hoisin sauce, quick pickled cucumbers, or a tempeh and green bean stir-fry for complementary flavours and textures.