Kung Pao King Oyster Mushroom

Overview

Kung Pao Chicken is a very classic dish. This time, king oyster mushrooms were used instead of diced chicken to make Kung Pao King Oyster Mushrooms. It was very good and tasted better than meat! Of course you can also use diced chicken directly. Pleurotus eryngii has thick flesh, crisp and tender texture, dense, strong and milky tissue, and the stipe is crisper, smoother and more refreshing than the cap. It has an almond aroma and abalone-like texture. It has a unique flavor and rich nutrition. It also has the effects of promoting gastrointestinal digestion and enhancing the body's immunity, and is deeply loved by cooks. The king oyster mushrooms feel tender and smooth in the mouth, the green peppers are refreshing, and the peanuts taste crisp and fragrant, which is probably how to describe this taste. Use the same method as meat dishes to cook vegetables, and vegetables can also taste meaty! Very delicious~

Tags

• hot dishes
• home cooking
• braised soy sauce
• king oyster mushroom
• light soy sauce
• onions
• peanuts
• vinegar
• water starch
• white sugar
• ginger
• green pepper

Ingredients

Steps

1. 1 Wash the peanuts and use kitchen towel to absorb the surface moisture. Heat a pan, add oil, put peanuts in and fry over medium-low heat.

   

2. 2 Fry until the skin turns darker in color, remove and set aside, about 5 minutes. Yuzu Mama: Remember to dry the surface of the peanuts before putting them in the pot, otherwise they will explode. When frying peanuts, be sure to fry them over low heat. Remove from the pan as soon as the color becomes darker. The remaining heat of the peanuts will make them ripe. Do not fry until they are fully cooked before removing from the pan, otherwise you will find that the peanuts are over-fried and the meat inside will turn brown.

   

3. 3 After frying, take it out and set aside. The peanuts will become crispy only after they have cooled completely~

   

4. 4 Other ingredients are ready. Wash and dice the king oyster mushrooms, wash, remove seeds and dice the green peppers, slice the ginger, and cut the green onions into sections.

   

5. 5 Put all other seasonings in a bowl: one spoon of light soy sauce, one spoon of braised soy sauce, one spoon of sugar, and half a spoon of vinegar to make a sauce and set aside.

   

6. 6 Use the remaining oil in the pot to sauté the ginger slices and green onion segments.

   

7. 7 Sauté king oyster mushrooms over medium heat. No need to add water halfway.

   

8. 8 After frying for two minutes, the king oyster mushrooms will release water. Be patient and fry for another 2 minutes. Yuzu Mama: When the king oyster mushrooms are fried, water will come out. It’s okay. Be patient and fry for a while, the water will slowly dry up. Be sure to wait until the water is dry before proceeding to the next step.

   

9. 9 Stir-fry until the water dries up, pour in the prepared juice and stir-fry.

   

10. 10 Temporarily adjust the water starch, which is water + a small amount of cornstarch and stir it. (I used the seasoning bowl before, but I just wanted to wash less dishes/(ㄒoㄒ)/~~).

    

11. 11 Pour the prepared water starch into thickening sauce, add diced green pepper and stir-fry for 1 minute.

    

12. 12 Turn off the heat, pour in the fried peanuts and stir-fry for a few times using the residual heat.

    

13. 13 Eat it while it's hot after taking it out of the pan. If the peanuts are not crispy after a long time, the taste will be greatly reduced.