- 1
- 5 mins
- 15 mins
Ingredients
- 3 large king oyster mushrooms (or 4 smaller ones)
- 1/2 cup of toasted or fried skinless peanuts
- 1 scallion (only white part), cut into small pieces around 1cm thick
- 6-10 dried chili peppers (change the amount according how hot you wish it to be)
- 2 tablespoons cooking oil
- 15-20 whole Sichuan peppercorns
- 1/2 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 inch ginger grated
- 1 tablespoon chopped green onion
- 2 garlic cloves, finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon vinegar
- 2 tablespoons water
- 1/2 teaspoon sugar
Preparation
Step 1
Stir fry
Remove the hard ends of king oyster mushroom and then cut into dices just like chicken dices.
Prepare chili peppers, garlic and scallion, toasted peanuts and combine stir fry sauce in a small bowl.
Heat oil in wok and fry garlic, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
Place the mushroom in and fry until they become soft.
Stir in stir fry sauce and continue frying for 1 minute until the sauce is well thickened.
Add toasted peanuts, give a big stir fry to mix everything well.
Serve with steamed rice.
Serve:
1 scallion (only white part), cut into small pieces around 1cm thick
Stir fry Sauce
Remove the hard ends of king oyster mushroom and then cut into dices just like chicken dices.
Prepare chili peppers, garlic and scallion; toasted peanuts and combine stir fry sauce in a small bowl.
Heat oil in wok and fry garlic, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.
Place the mushroom in and fry until they become soft.
Stir in stir fry sauce and continue frying for 1 minute until the sauce is well thickened.
Add toasted or fried peanuts, give a big stir fry to mix everything well. Transfer out and serve with steamed rice.
Chinese Tomato and Egg Stir Fry