Kung Pao Mushrooms

Kung Pao Mushrooms

Kung Pao Mushrooms is a vibrant vegetarian dish inspired by Kung Pao Chicken. Stir-fried mushrooms—such as button, cremini, or shiitake—are tossed in a spicy, savory-sweet sauce and paired with peanuts, bell peppers, green onions, and dried chilies. The sauce blends soy sauce, vinegar, sugar, and Sichuan peppercorns for a hint of numbing heat. Served with rice, this flavorful dish offers a satisfying and aromatic alternative to traditional meat-based recipes.

https://www.youtube.com/watch?v=AfKYw0rIrEw

Kung Pao Mushrooms

Ingredients

• 1 pound of mushrooms (shiitake, button, or a mix), cleaned and sliced

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 1 sweet red pepper diced

• 1 sweet yellow pepper, diced

• 1 small onion, diced

• ¼ cup whole bird’s eye chilies

• 1/2 cup roasted peanuts, crushed

• 2 green onions, chopped (for garnish)

For the sauce

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon hoisin sauce

• 1 tablespoon sugar (or honey)

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

• 2 tablespoons water

Method

1. Mix soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil in a bowl, then set it aside.

2. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and sauté until golden brown and have released their moisture (about 5-7 minutes).

3. Stir in the minced garlic and ginger; cook for 1-2 minutes until fragrant.

4. Add the diced bell pepper and cook for 2-3 minutes until tender.

5. Pour the prepared sauce into the skillet. Stir well to coat all the ingredients. Allow to simmer for a couple of minutes.

6. Add the cornstarch mixture to the skillet. Stir continuously until the sauce thickens.

7. Toss in the roasted peanuts, mixing everything well.

8. Remove from heat and garnish with chopped green onions. Serve hot over rice or noodles.

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