Kung Pao King Oyster Mushroom

Overview

Everyone loves to eat Kung Pao Chicken. This dish is also one of my favorite delicacies. Today I used king oyster mushrooms instead of diced meat to make this dish, and the taste is not inferior at all. It's more delicious than fried chicken. The king oyster mushroom itself has a unique light fragrance, the meat is plump and the texture is crisp and tender. And it’s very nutritious!

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• chicken powder
• cornstarch
• doubanjiang
• garlic cloves
• king oyster mushroom
• light soy sauce
• old soy sauce
• onions
• peanuts
• salad oil
• sugar
• vinegar
• zanthoxylum bungeanum
• ginger slices
• green pepper
• red pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash king oyster mushrooms

   

2. 2 Cut into small cubes

   

3. 3 Cut green and red peppers into small pieces

   

4. 4 Take a small bowl and add light soy sauce, dark soy sauce, vinegar, salt, sugar, chicken powder, sesame oil, cornstarch and a little water and mix well to form a sauce

   

5. 5 Get a big frying pan

   

6. 6 Add Pleurotus eryngii and oil

   

7. 7 Remove and drain the oil

   

8. 8 Leave the oil in the pot and sauté the Sichuan peppercorns until fragrant, then remove the Sichuan peppercorns

   

9. 9 Sauté, ginger, garlic and red pepper

   

10. 10 Add a little bean paste and stir-fry until fragrant

    

11. 11 Add the oiled king oyster mushrooms

    

12. 12 Pour in the sauce and stir-fry evenly

    

13. 13 Add diced green and red pepper and stir-fry evenly

    

14. 14 Add peanuts and stir well before serving

    

15. 15 Remove from pan and plate