Veganized a Chinese Classic: Beijing Shredded “Pork” (Made with Mushrooms!) 纯素京酱肉丝卷饼【Rice Killer】

A famous chef once swapped duck for pork and created a legendary dish — Beijing Shredded Pork Wraps.
Today, I’m taking it one step further: no pork, no duck, just mushrooms.
But trust me — it’s crispy, juicy, and absolutely addictive.

Let’s make this plant-based classic together! 🌱🥢

【Ingredients】

300g king oyster mushrooms
1 tbsp minced ginger
100g white part of scallions
1 cucumber
1–2 tbsp cornstarch
1 tsp salt
50g cilantro (or any fresh herbs/vegetables you like)
2 tbsp sesame oil (for stir-frying the sauce)
Vegetable oil (for frying the mushrooms)
1 pack of Peking duck pancakes (Chinese-style thin wraps)



【Sauce】

1 tbsp Chinese sweet bean sauce (or substitute with Korean Chunjang)
1 tbsp sugar
1 tsp vegetarian oyster sauce
4 tbsp Chinese Shao Xing wine (or water as a substitute)
A pinch of white pepper
1 tsp dark soy sauce (optional)
2 tbsp sesame oil (for stir-frying the ginger)

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【Instructions】

1. Prepare the wrappers: Steam the Peking duck wrappers in advance. Typically, steam for 4–5 minutes after the water boils. Keep them in the steamer until serving to prevent them from drying out and losing elasticity.
2. Prep the veggies:
Slice the scallion whites lengthwise, then cut into thin slivers on a diagonal. The diagonal cut helps break the fibers, making them easier to chew.
Julienne the cucumber.
Cut the cilantro into sections.
Mince the ginger. Set everything aside.
3. Mix the sauce: Combine all sauce ingredients in a bowl and stir well. Set aside.
4. Shred the mushrooms**: Cut the king oyster mushrooms into thick slices, then hand-shred them into thin strips about 0.3–0.5 cm wide. Hand-tearing gives them a more "meaty" texture compared to slicing.
5. Season the mushrooms**: Add salt and cornstarch to the shredded mushrooms. Toss until each strand is lightly coated with starch. Do not let them sit too long after mixing, or the mushrooms will release moisture, making the coating wet and prone to sticking when frying.
6. Fry the mushrooms:
Heat enough vegetable oil in a pan over medium-low heat to about 120°C (248°F).
Fry the mushrooms in small batches to avoid clumping. Let them set briefly before gently stirring with chopsticks.
Fry until they turn lightly golden and slightly crispy. Remove and drain excess oil. It’s fine if some strands stick together—you can separate them once they cool.
7. Prepare the sauce:
In a clean pan, heat 2 tbsp sesame oil over medium-low heat. Sauté the minced ginger until fragrant.
Pour in the sauce mixture and stir until the sauce starts bubbling thickly.
8. Combine: Add the fried mushrooms to the sauce. Stir until well coated and heated through.
9. Assemble the wraps:
Take one wrapper, layer with plenty of scallion slivers, cucumber, cilantro, and of course, the essential king oyster mushroom "shredded pork."
Wrap it up and enjoy the perfect bite! 😋

Let’s eat!

Rice Killer