Kung Pao Mushrooms (Vegan!)

Method6 steps · about 40 min

1. 1

   Step 1: Choose one peanut route. If using plain dry roasted peanuts, measure the ¾ cup and set it aside. If using raw shelled, peeled peanuts, heat the separate 1 tsp roasting oil over medium heat and toast the ¾ cup peanuts for about 10 minutes, stirring and watching so they brown without burning. Lift them into a bowl and set aside, leaving excess roasting oil in the wok. Dice and prepare all the vegetables and aromatics before stir-frying.

   Toast the raw peanuts, if needed · 10 minUses ¾ cup shelled, peeled peanuts, either plain dry roasted or raw for the roasting route · 1 tsp oil, only if roasting raw peanuts

   
2. 2

   Step 2: Mix the light soy sauce (1 tbsp), dark soy sauce (½ tsp), sugar (1 tsp), rice vinegar (1 tbsp), ¼ cup sauce water and cornstarch (1 tsp). Set aside, ready to stir again before adding it to the wok.

   Uses 1 tbsp light soy sauce · ½ tsp dark soy sauce · 1 tsp sugar · 1 tbsp rice vinegar · ¼ cup water for the sauce · 1 tsp cornstarch

3. 3

   Step 3: Heat the first 1 tbsp from the divided vegetable oil supply over medium heat in the wok. Add all the diced king oyster mushrooms (1 lb) and cook until caramelized and their released liquid has cooked off, stirring sparingly so they can brown. Lift the mushrooms into a dish, leaving excess oil in the wok.

   Uses First 1 tbsp of the 2 tbsp divided vegetable oil · 1 lb king oyster mushrooms, diced into small pieces · Any peanut-roasting oil left in the wok, only with the raw-peanut route

   
4. 4

   Step 4: Add the remaining 1 tbsp vegetable oil to the same wok over medium heat. Add the minced ginger (2 slices), chopped garlic (3 cloves), diced scallion whites, Sichuan peppercorns (1 tsp) and dried chili segments. Cook for about 1 minute, watching closely to avoid burning the spices.

   Fry the aromatics and spices · 1 minUses Wok oil left after lifting the caramelized mushrooms · Remaining 1 tbsp of the 2 tbsp divided vegetable oil · 2 slices ginger, minced · 3 cloves garlic, smashed and chopped · White parts from 6 scallions, diced · 1 tsp Sichuan peppercorns · 3 dried chili peppers, deseeded and cut into segments

   
5. 5

   Step 5: Add the red bell pepper (1 cup) and return the lifted cooked mushrooms. Raise the heat and stir to combine. Stir the prepared sauce thoroughly to redisperse the settled starch, then add it to the wok and stir quickly until it thickens and coats the hot mushrooms and vegetables.

   Uses 1 cup diced red bell pepper · Lifted caramelized mushrooms, separate from the excess wok oil · Fried aromatics, spices and wok oil · All mixed sauce with its redispersed starch

   
6. 6

   Step 6: Add the prepared peanuts from the chosen route and the ½ tsp sesame oil. Stir once more so everything is coated, then lift the finished mushrooms, vegetables and peanuts into a serving dish, leaving excess wok oil behind.

   Uses Hot mushrooms and vegetables in their thickened sauce · Prepared peanuts from the chosen route, separate from any excess roasting oil · ½ tsp sesame oil