Mushroom “Rice” with Yacai Stir-Fry 菌米芽菜

This stir-fry is my plant-based take on a Sichuan homestyle favorite, built around yacai, the savory, craveable Sichuanese pantry staple.

This recipe is inspired by jimiyacai (鸡米芽菜) chicken “rice” with yacai, a traditional Sichuanese homestyle stir-fry made with pieces of chicken diced finely to resemble rice. I’m opting for mushrooms in place of chicken to turn jimiyacai (鸡米芽菜) into junmiyacai (菌米芽菜), a plant-based riff that’s arguably more flavorful than the original.

What is yacai?

Yacai (芽菜) is a Sichuan pantry staple that adds deep, savory flavor wherever it goes. It’s made from mustard stems that are dried, fermented, and seasoned until they’re packed with umami, a little sweetness, and a subtle funky edge.

You might also hear it called Yibin yacai, named for the city in Sichuan where it first became popular during the Qing dynasty. The version you’ll see most often is suimiyacai (碎米芽菜), meaning “broken rice yacai”, because of its finely chopped texture that almost looks like little grains of rice.

Yacai is a core ingredient in Sichuanese classic dishes like dan dan noodles and dry-fried green beans. I urge you not to skip the namesake ingredient in this dish.

Where to buy yacai

Find yacai in the pantry goods sections of Chinese grocery stores. It’s most commonly packaged in a shelf-stable foil packet. You can also find it online from The Mala Market or Amazon.

Unopened packets keep well in a cool, dark spot. Once opened, transfer any extra yacai to an airtight container and stash it in the fridge where it’ll stay good for 2 months.

How to cook with yacai

Yacai is ready to eat from the package, no cooking required. Yacai is heavily seasoned, so I recommend rinsing and draining it when used in large quantities like in this recipe. When used in smaller amounts, you can treat yacai like an anchovy or an olive: a little salty, savory pop stirred into stir-fries, noodles, or even sprinkled over rice, no rinsing needed.

How to cook mushrooms: dry pan method

For this recipe, I use a dry pan method to get the most out of the mushrooms. Instead of adding oil right away, I start by cooking the diced mushrooms in a bare, hot pan. A wok or skillet both work with this technique.

This technique draws out the mushrooms’ natural moisture first. As they cook, they release their water into the pan and concentrate their flavor. I only oil only after the liquid in the pan has evaporated. This timing allows the mushrooms to brown beautifully instead of steaming, giving them a richer, meatier flavor and better texture.

It’s a small extra step, but it makes all the difference. No soggy mushrooms, here!

Want another plant-based Sichuanese weeknight recipe? Check out my recipe for Tofu Skin, Celtuce, and Wood Ear Salad to pair with this stir-fry.