Kung Pao King Oyster Mushroom

宫保杏鲍菇

Kung Pao King Oyster Mushroom — Home-styleSichuan Province home cooking.

Ingredients

• king oyster mushrooms
• dried red chilies
• Sichuan peppercorns
• light soy sauce
• Chinese black vinegar
• roasted unsalted peanuts

Instructions

1. Trim mushroom stems; slice caps 1.2 cm thick. Wipe clean — do not rinse. Pat dry thoroughly. (Slices look dry and slightly translucent at edges)
2. Heat 15 ml (1 tbsp) neutral oil in heavy skillet over medium-high heat until shimmering. Add mushroom slices in single layer; press gently with spatula. Cook 3 minutes without stirring until deeply golden underneath. (Underside caramelized with deep amber crust)
3. Flip slices. Cook 2–2.5 minutes until second side is golden and centers feel springy when pressed. (Both sides deeply colored; interiors firm but yielding)
4. Push mushrooms to side. Reduce heat to medium-low. Toast dried chilies and Sichuan peppercorns in center 1.5 minutes until aromatic and darkened. (Chilies appear wrinkled and rich red; peppercorns bloom)
5. Add 1 tsp minced ginger and 1 tsp minced garlic to center; stir 20 seconds. Return mushrooms. Add soy sauce, black vinegar, and 1 tsp sugar (5 g). Toss 45 seconds. Fold in peanuts. Serve immediately. (Sauce clings in glossy ribbons; mushrooms glisten)