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Dou Dou (豆豆)

Vegan Kung Pao Mushroom — 素宫保鸡丁

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Prep Time 6 minutes
Cook Time 9 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Sichuan
Ingredients Method Notes

Ingredients
  

Kung Pao Sauce
  • 1 tbsp Chinese black vinegar / Chinkiang (香醋)
  • 1 tbsp Sugar (糖)
  • 1 tbsp Soy sauce (酱油)
  • 1 tsp Shaoxing wine (绍兴酒)
  • 1 tsp Dark soy sauce (老抽)
  • 2 tsp Cornstarch (玉米淀粉) mixed with 1 tbsp water
Stir Fry
  • 3 King oyster mushrooms (杏鲍菇) cut into 1-inch cubes
  • 1/2 cup / 40g Raw peanuts (花生) toasted
  • 1 Chinese leek / da cong (大葱) 1/2-inch pieces
  • 1 thumb Ginger (姜) sliced
  • 4 Garlic cloves (蒜) sliced
  • 10-15 Dried chilies (干辣椒) snipped into 1-inch pieces
  • 1 tbsp Sichuan peppercorns (花椒)
  • 2 tbsp Neutral oil (食用油)

Method
 

Mix the Kung Pao sauce
  1. Stir black vinegar, sugar, soy sauce, Shaoxing wine, and dark soy sauce together in a small bowl. Whisk in the cornstarch slurry until smooth. Stir again right before using.
Toast the peanuts
  1. Toast the raw peanuts in a dry pan over medium-low heat for about 5 minutes until lightly golden. Set aside.
Bloom the aromatics
  1. Heat the oil over medium heat. Add the Sichuan peppercorns, then the dried chilies, and sauté about 15 seconds until fragrant.
Stir-fry the mushrooms
  1. Turn heat to high. Add the mushrooms and stir-fry 1 minute. Add garlic, ginger, and leek. Cook 1-2 more minutes until mushrooms are tender.
Glaze and finish
  1. Pour in the sauce and stir until it thickens and coats everything. Add the peanuts last, toss quickly, and serve with rice.

Notes

Peanuts go in last so they stay crunchy. Adjust dried chilies to taste; the peppercorns give the numbing Sichuan tingle. Substitute firm tofu or cauliflower for the mushrooms if needed.