Kung Pao Mushroom

Ingredients

• 2 tbsp oil (divided)
• 400 g mushroom of choice (cut into 2 cm pieces)
• 1 inch ginger (minced)
• 5 cloves garlic (minced)
• 2 tbsp spring onion (white parts only)
• 1 tsp ground Sichuan pepper
• 5 dried red chillies (cut into 2 cm pieces)
• 1 cup peanuts (roasted)
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sweet soy sauce
• 1 tbsp rice vinegar
• 2 tbsp water
• 1 tsp cornstarch
• 1 cup diced bell pepper (red, green or both)
• 1 tsp sesame oil

Instructions

1. 1

   --- Steps ---

2. 2

   Combine all the soy sauces, rice vinegar, water & cornstarch in a bowl, set aside.

3. 3

   Heat 1 tbsp of oil in a wok or large pan over medium high.

4. 4

   Add mushrooms, cook until they have caramelised & moisture has been cooked off (don’t stir too much), set aside.

5. 5

   Add remaining oil into the same wok, add ginger, garlic, spring onion, Sichuan pepper & dried chillies, cook for 1 min.

6. 6

   Add bell peppers & cooked mushrooms, increase heat to high, stir well

7. 7

   Add prepared sauce (stir again before adding to the wok as cornstarch would have settled to the bottom of the bowl)

8. 8

   Stir for 1 min, add peanuts & sesame oil & mix well to coat everything in the sauce.

9. 9

   Taste to adjust seasoning, transfer onto serving plate & serve with carbs of choice.