Kung Pao Mushroom
This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Ingredients
- 3 large King Oyster mushrooms, or 4 smaller ones
- ½ cup peanuts, skinless, toasted
- 1 spring onion, white only, cut into 1/4 inch slices
- 6-10 dried Bird's Eye chilies, chopped, less for less heat
- 2 tablespoons cooking oil
- 15-20 black peppercorns, Sichuan peppercorns if you have them
For the Stir Fry Sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 inch fresh ginger, grated
- 1 tablespoon fresh spring onion, chopped, green and white parts
- 2 cloves garlic, smashed and minced
- 1 tablespoon corn starch
- 1 tablespoon white vinegar
- 2 tablespoons water
- ½ teaspoon sugar
Instructions
- Trim off the root ends of the mushrooms and give them a rinse. Dice the mushrooms into ½ to ¾ inch pieces
- Mix together the Sauce in a bowl, set aside.
- Heat the oil in a large non stick pan or wok on low heat, when hot, add the chilies, garlic, spring onion, and peppercorns, saute until fragrant.
- Add the mushroom and cook until they are soft and tender.
- Stir in the Sauce and continue to cook until the sauce thickens, about 1 minute,
- Add the toasted peanuts, give a big stir and mix everything together, transfer to a serving dish.
- Serve over steamed rice.
Notes
Low cost per serving.
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