Kung Pao apricot mushroom recipe

Kung Pao杏鲍菇: A Plant-Based Twist on a Classic

Kung Pao杏鲍菇 offers a delicious, vegan take on the beloved Sichuan dish, replacing chicken with meaty, umami-rich king oyster mushrooms. Here’s a simple guide to recreate this flavorful stir-fry.

Ingredients:

- 400g king oyster mushrooms, sliced into bite-sized pieces

- 3-4 dried chilies, deseeded (adjust for spice)

- 1 tbsp Sichuan peppercorns

- 2 garlic cloves, minced

- 1 tbsp ginger, grated

- 3-4 scallions, chopped

- 1/4 cup roasted peanuts

- For the sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, 1 tbsp cornstarch mixed with 2 tbsp water.

Instructions:

1. Prepare the mushrooms: Toss sliced杏鲍菇 with 1 tbsp oil and roast at 200°C for 15-20 minutes until golden and slightly crispy.

2. Make the sauce: Whisk all sauce ingredients until smooth.

3. Stir-fry: Heat 2 tbsp oil in a wok over medium-high heat. Add Sichuan peppercorns and dried chilies, stir-frying until fragrant (30 seconds). Remove half for garnish.

4. Sauté aromatics: Add garlic and ginger, stir-fry for 10 seconds. Return roasted杏鲍菇 to the wok, tossing to combine.

5. Thicken the sauce: Pour the sauce over the mushrooms, stir constantly until it thickens (1-2 minutes). Add peanuts and scallions, cook for another 30 seconds.

Serve hot over steamed rice, garnished with reserved chilies and peppercorns. This dish balances spicy, savory, and nutty flavors, proving plant-based meals can be just as satisfying as the original!