Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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

Instruction

  • 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.