Vegan Kung Pao 'Chicken'

Ingredients

  • 00g Oyster Mushrooms⁣
  • —MARINADE—⁣
  • *1/4 tsp salt⁣
  • *1.5 tbs potato or corn starch⁣
  • —SAUCE—⁣
  • *2 tsp light soy sauce⁣
  • *1/2 tsp dark soy sauce⁣
  • *3 tsp chinkiang vinegar (black rice vinegar)⁣
  • *Pinch of salt⁣
  • *3 tsp white sugar⁣
  • *1/4 tsp corn or potato starch⁣
  • *1tsp Sichuan peppercorns⁣
  • *8 Dried red chillies⁣
  • *3 cloves garlic, sliced⁣
  • *1-inch ginger, sliced⁣
  • *5 spring onions, white part cut into 1 cm rings⁣
  • *150ml Oil⁣
  • *Handful of peanuts⁣

Preparation

  1. Dice oyster mushrooms into little chunks then add to a pot of salted boiling water and blanch for a couple minutes, then remove and set aside.⁣

  2. Marinate mushrooms.⁣

  3. Make sauce by mixing all sauce ingredients⁣

  4. In a wok or pan heat oil until shimmering. Drop mushrooms in and fry for 1 minute tops. Remove with a slotted spoon and remove most of the oil leaving only a couple tablespoons.⁣

  5. Return wok to heat, add szechuan peppercorns & dried chilli. Stir for 2 mins to infuse the oil. Then add garlic, ginger and spring onions. Stir for further 2 minx.⁣

  6. Add mushrooms into wok then sauce. Mix well until sauce slightly thickens. Add peanuts. Serve with fresh rice

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