Mock Fish Buddhist

Chinese Buddhist cuisine is a master class in mock-meat illusion, and this dish is a prime example. Thin slices of potato get dusted with flour and deep-fried until golden and crisp, mimicking the flaky-edged texture of pan-fried fish. The resemblance is uncanny once the dish comes together.

Cook the potatoes first, then slice and flour them. That precook is crucial. Raw potato slices released into oil burn on the outside before cooking through; precooked slices need only a minute to crisp up into golden wafers.

Wood ear mushrooms (hei mu er) are the textural surprise. They stay crunchy and gelatinous through the stir-fry, adding a tactile contrast that keeps every bite interesting. Soak them in warm water for 30 minutes before using.

Snow peas need only seconds in the wok. They should stay snappy and bright green; overcooked snow peas turn army-drab and stringy.

Everything comes together fast at the end. The briefly thickened broth coats the ingredients without turning saucy, and the reserved potato slices get gently folded in so they keep their crispness.

Chef Tips

• Slice the cooked potatoes to about ⅛-inch thick. Thicker slices won’t crisp properly; thinner slices turn to chips.
• Pat the wood ears dry after soaking. Wet fungus splashes in the hot oil.
• Keep the wok smoking hot throughout. Cold wok cooking steams the vegetables into sadness.
• Serve immediately. The crispy potatoes soften as they sit, and you want the textural magic at its peak.

Variations

• Add sliced shiitake mushrooms alongside the wood ears for more earthy depth.
• Finish with a splash of black vinegar and a drizzle of sesame oil for a Shanghai-style flourish.
• Toss in slivered bamboo shoots or bean sprouts for added textural variety.