Vegan Kung Pao Mushrooms

🛒 Ingredients

• #Main Ingredients:
• 400g (14oz) firm mushrooms (shiitake, oyster, or king oyster work best), cut into bite-sized chunks
• ½ cup unsalted roasted peanuts or cashews
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2–3 dried red chilies (adjust to taste, deseed for less heat)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 spring onions, whites chopped, greens sliced for garnish
• #Kung Pao Sauce:
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (optional, for deeper color)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or coconut sugar
• 1 tsp sesame oil
• ½ tsp ground Sichuan peppercorns (optional, for authentic numbing flavor)
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp water or vegetable stock

👩‍🍳 Instructions

1. 1

   Prep mushrooms: Pat mushrooms dry thoroughly — this helps them get nicely browned instead of steaming.

2. 2

   Make the sauce: Whisk all sauce ingredients together in a small bowl until smooth; set aside.

3. 3

   Sear mushrooms: Heat oil in a wok or large pan over medium-high heat. Add mushrooms and cook undisturbed for 2–3 minutes until golden on one side, then toss and cook another 2 minutes until tender and browned. Push them to the side of the pan

4. 4

   Aromatics & chilies: Add dried chilies, garlic, ginger, and spring onion whites to the empty space. Stir-fry for 30 seconds until fragrant — do not burn.

5. 5

   Combine & cook: Toss everything together, add bell peppers and peanuts. Stir-fry for 1–2 minutes until peppers stay crisp-tender.

6. 6

   Thicken & coat: Pour in the prepared sauce. Stir continuously as it bubbles and thickens to coat every ingredient evenly.

7. 7

   Serve: Turn off heat, top with spring onion greens and extra Sichuan peppercorns if you like. Serve hot with steamed jasmine rice.