Sichuan•gourmet

Kung Pao Mushroom

Super delicious Kung Pao king oyster mushroom

Ingredients

Quantities are shown as originally provided.

2 king oyster mushrooms ( , or 4 smaller ones)
1/2 cup of toasted or fried skinless peanuts
2 Chinese large onions ( , only white part, cut into small pieces around 1cm thick)
6-10 dried chili peppers ( , cut into sections)
2 tbsp. cooking oil
1 tbsp. whole Sichuan peppercorns
1 inch ginger (, cut into small cubes)
3 garlic cloves ( , cut into small cubes)
1 tbsp. light soy sauce
1/2 tsp. salt (or to taste )
1/2 tbsp. dark soy sauce
2 tsp. cornstarch
1 tbsp. vinegar
2 tbsp. water
1/2 tsp. sugar

1
Prepare kung pao sauce by mixing all seasonings together in a small bowl. Cut chili pepper into sections, prepare other aromatics.
2
In a wok, add oil and fry half of onion sections, dried chili pepper, ginger, garlic and Sichuan peppercorn with slow fire until aromatic.
3
Add mushroom in. Fry for 3-5 minutes until the mushrooms becomes soft. Use slow fire to avoid burning at the frist 2 minutes.
4
Stir the Kong Pao sauce once again and pour in. Mix well and make sure all the cubes are well coated by sauce.
5
Add toasted peanuts and the left onion sections.Give a big stir fry to mix everything together. Transfer out and serve hot.