宫保杏鲍菇
Kung Pao King Oyster Mushrooms combines the bold, spicy and numbing flavors of classic Kung Pao Chicken with the tender, juicy texture of mushrooms. Sweet, sour, and mildly spicy, it's a perfect companion for rice.
Ingredients
13 items- King oyster mushrooms 300g
- Dried red chilies 10
- Sichuan peppercorns 1 tsp
- Ginger 1 small piece
- Garlic 3 cloves
- Scallions 2
- Light soy sauce 2 tbsp
- Vinegar 1 tbsp
- Sugar 1 tbsp
- Cornstarch 1 tsp
- Salt 1/2 tsp
- Peanuts 30g
- Vegetable oil 300ml
Nutrition
Steps （6 steps）
In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp cornstarch, and 1/2 tsp salt. Add 3 tbsp water and stir until sugar and cornstarch are fully dissolved. Set aside.
Cut 300g king oyster mushrooms into 1.5 cm cubes. Bring water to a boil in a pot, blanch the mushroom cubes for 2 minutes, then drain and pat dry with paper towels to prevent water release during stir-frying.
Heat about 300ml oil in a wok over low heat until about 50% hot. Add 30g peanuts and fry until light golden, about 1 minute. Remove and drain.
Pour out most of the oil, leaving about 2 tbsp. Add dried chili segments (10) and 1 tsp Sichuan peppercorns. Stir-fry over low heat for about 1 minute until chilies turn deep red and peppercorns are fragrant, being careful not to burn them.
Turn the heat to high. Add ginger slices, garlic slices, and scallion sections; stir-fry for about 30 seconds until fragrant. Add the mushroom cubes and stir-fry vigorously over high heat for 2-3 minutes until they are lightly golden on the surface and slightly charred on the edges.
Stir the sauce again, then pour it along the sides of the wok. Quickly stir-fry for about 30 seconds until the sauce thickens and evenly coats the mushrooms and peanuts. Turn off the heat, transfer to a plate, and serve.
Tips
Blanching king oyster mushrooms not only removes earthy odor but also locks in moisture, making them juicier after cooking. Dried chilies and Sichuan peppercorns must be stir-fried over low heat to fully release their aromatic oils; high heat will burn them and cause bitterness. Prepare the sauce in advance so you can pour it in quickly during the final high-heat stir-fry.
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