Mushroom Kung Pao- Oyster Mushroom recipe

Mushroom Kung Pao

Kung Pao chicken is one of my favorite takeout recipes, and this vegetarian version with mushrooms tastes just delicious. Mushroom Kung Pao is my best healthy weeknight dinner. I finally hit my stride! This homemade version is easy to put together and better than takeout. Kung Pao is a popular Chinese dish from the Szechuan region. It is irresistibly appetizing and is savory, salty, and spicy. I like cooking it for dinner. Lunches are sometimes leftovers. Mushroom Kung Pao is a much-loved dish at home, so I always make a big batch. The mushrooms can be stir-fried quickly or batter-fried in hot oil for a crisp texture. Mushroom Kung Pao is an impressive dish, great for meal prep, and perfect for entertaining.

Black oyster mushrooms add an interesting savory, umami taste, and it is best fried or sautéed. They are soft, slightly chewy, with a meaty texture. It is a delicious alternative to meat or poultry. Oyster mushrooms are a good source of dietary fiber, protein, and anti-oxidants. Mushroom Kung Pao looks appealing, with brilliant contrasting colors and textures of crisp fried mushrooms, crisp veggies, and crunchy peanuts.

For every Chinese recipe, the sauce is the key component. The thick, velvety sauce coats each piece of fried mushroom so perfectly and makes it delicious. Szechwan pepper, chili garlic sauce, and black pepper add a peppery spiciness to the sauce. Szechwan pepper has a tingling, almost numbing sensation and kicks the spiciness up a notch higher. The sauce is good with chicken, seafood, and veggies. For the quick stir fry, I have used onions and bell pepper. You can use red and green bell peppers, zucchini, celery, etc. Roasted peanuts add a delightful crunch.

Mushroom Kung Pao- Oyster Mushroom recipe

Ingredients
Black oyster mushroom- 1 lb
Onion - 1 medium
Bell pepper- 1 medium
Szechwan pepper- 1 tsp
Chicken or vegetable stock - 1/2 cup
Vinegar- 1 tsp
Soya Sauce- 2 tbs
Dark Soya sauce- 1 tsp
Hoisin sauce- 1 tsp
Oyster sauce- 1 tsp
Chili garlic sauce- 1 tbs
Pepper powder- 1/2 tsp
Dry red chilly- 2
Sugar- 1 tsp
Egg - 1
Roasted peanuts- 3 tbs
Corn starch- 2 tbs
peanut oil for frying

Clean and cut mushrooms. In a bowl, add one egg and corn starch. Whisk into a light, thin batter. Season it with salt and pepper. Heat oil in a pan, dip the mushroom in the batter and carefully drop it into the hot oil. Deep fry till crisp and golden. Fry mushrooms in batches, drain, and set aside.
In a saucepan, add the chicken stock, vinegar, sauces, pepper powder, and sugar. Simmer in low heat for two minutes. Allow the sauce to thicken and switch off the flame.
Cut onions and bell pepper into cubes. Dry roast peanuts and set them aside. Dry roast Szechwan pepper and blend into a coarse powder
Heat one tsp of oil in a pan and saute garlic, dry red chilly, and onions till golden brown. Add the cubed bell pepper, and saute in high for one minute. Add the fried mushrooms, and the sauce and mix well. Make a slurry with chicken stock and 1/2 tsp of cornstarch and mix. Allow the sauce to thicken, and coat the mushrooms. Garnish with roasted peanuts. Serve with steamed rice.