Kung Pao Mushrooms
25 minYield: 4
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 | |
| 120 ml low-sodium soy sauce or tamari | Combine soy sauce, vinegar, sugar & cornstarch; toss with mushrooms | ||
| 60 ml rice vinegar or sherry vinegar | |||
| 1½ tablespoons brown sugar | |||
| 2 tablespoons cornstarch or arrowroot starch | |||
| 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 | |||
| 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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