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Kung Pao Mushrooms

kung pao mushrooms with bell peppers, green onions and peanuts on a plate with a spoon
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • ½ cup low-sodium soy sauce or tamari
  • ¼ cup rice vinegar or sherry vinegar
  • 1½ tablespoons brown sugar
  • 2 tablespoons cornstarch or arrowroot starch
  • 2 pounds mushrooms, such as oyster, maitake, and/or shitake
  • 1½ tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 bunch green onions, trimmed, cut into 3-inch pieces
  • ½ cup raw peanuts
  • 1½ teaspoons freshly grated ginger
  • 6 garlic cloves, minced
  • 10 dried red chili peppers, halved (or ¼ teaspoon chili flakes)
  • Cooked rice, for serving (optional)

Method

  1. In a large bowl, combine the soy sauce, vinegar, brown sugar, and cornstarch until smooth. Add the mushrooms and toss to coat.

  2. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, use a slotted spoon to transfer the mushrooms to the skillet in a single layer. Cook undisturbed, until golden and crispy on one side, about 4 minutes. Stir and continue cooking until mushrooms have softened, about 3 minutes more. Transfer the mushrooms to a plate. Reserve leftover marinade.

  3. Heat the sesame oil in the same skillet over medium heat. Once the oil is glistening, add the bell peppers and cook, stirring, until beginning to soften, about 4 minutes. Add the green onions, peanuts, ginger, garlic, and chili peppers; cook, stirring, until fragrant, about 2 minutes more.

  4. Return the mushrooms to the skillet, add the remaining marinade and stir to combine. Bring the sauce to a simmer, reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 2-3 minutes.

  5. Serve over rice if using.