Kung Pao Mushrooms

By Holly Erickson · themodernproper.com

Yield: 4

25 min

Crispy sautéed mushrooms in a tangy-sweet kung pao sauce with peanuts, peppers, and chili.

1½ tablespoons vegetable oil		Sauté mushrooms in vegetable oil, batches, 4+3 min until golden	Return mushrooms, add marinade & simmer 2–3 min until thickened
½ cup / 120 ml low-sodium soy sauce or tamari	Combine soy sauce, vinegar, sugar & cornstarch; toss with mushrooms
¼ cup / 60 ml rice vinegar or sherry vinegar
1½ tablespoons brown sugar
2 tablespoons cornstarch or arrowroot starch
2 pounds / 900 g mushrooms (oyster, maitake, and/or shiitake)
1 tablespoon toasted sesame oil	Cook peppers in sesame oil 4 min; add green onions, peanuts, ginger, garlic & chili, 2 min
1 red bell pepper, diced
1 green bell pepper, diced
1 bunch green onions, trimmed, cut into 3-inch pieces
½ cup / 120 ml raw peanuts
1½ teaspoons freshly grated ginger
6 garlic cloves, minced
10 dried red chili peppers, halved (or ¼ teaspoon chili flakes)

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