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
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.
Marinate mushrooms.
Make sauce by mixing all sauce ingredients
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.
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.
Add mushrooms into wok then sauce. Mix well until sauce slightly thickens. Add peanuts. Serve with fresh rice