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Kung Pao Mushroom
Super delicious Kung Pao king oyster mushroom
Course
Main Course
Cuisine
Sichuan cuisine
Keyword
Kung Pao, mushroom
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
404
kcal
Author
Elaine
Ingredients
2
king oyster mushrooms
, or 4 smaller ones
1/2
cup
of toasted or fried skinless peanuts
2
Chinese large onions
, only white part, cut into small pieces around 1cm thick
6-10
dried chili peppers
, cut into sections
2
tbsp.
cooking oil
1
tbsp.
whole Sichuan peppercorns
1
inch
ginger
, cut into small cubes
3
garlic cloves
, cut into small cubes
Bowl Kong Pao Sauce
1
tbsp.
light soy sauce
1/2
tsp.
salt
or to taste
1/2
tbsp.
dark soy sauce
2
tsp.
cornstarch
1
tbsp.
vinegar
2
tbsp.
water
1/2
tsp.
sugar
Instructions
Prepare kung pao sauce by mixing all seasonings together in a small bowl. Cut chili pepper into sections, prepare other aromatics.
In a wok, add oil and fry half of onion sections, dried chili pepper, ginger, garlic and Sichuan peppercorn with slow fire until aromatic.
Add mushroom in. Fry for 3-5 minutes until the mushrooms becomes soft. Use slow fire to avoid burning at the frist 2 minutes.
Stir the Kong Pao sauce once again and pour in. Mix well and make sure all the cubes are well coated by sauce.
Add toasted peanuts and the left onion sections.Give a big stir fry to mix everything together. Transfer out and serve hot.
Notes
Recipe firstly published in 2016and then updated with love in 2021.
Nutrition
Calories:
404
kcal
|
Carbohydrates:
20
g
|
Protein:
12
g
|
Fat:
33
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
18
g
|
Trans Fat:
1
g
|
Sodium:
1110
mg
|
Potassium:
461
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
439
IU
|
Vitamin C:
2
mg
|
Calcium:
84
mg
|
Iron:
3
mg