Kung Pao Mushrooms (Vegan!)

Name: Kung Pao Mushrooms (Vegan!)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: ¾ cup peanuts; 1 tablespoon light soy sauce; ½ teaspoon dark soy sauce; 1 teaspoon sugar; 1 tablespoon rice vinegar; ¼ cup water; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 1 pound king oyster mushrooms; 2 lices ginger; 3 cloves garlic; 6 scallions; 1 teaspoon Sichuan peppercorns; 3 dried chili peppers; 1 cup diced red bell pepper; ½ teaspoon sesame oil

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4.8

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 servings
Calories
293 kcal
Cuisine
Chinese, Vegan

Kung Pao Mushrooms (Vegan!)

Quincy Lynch

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In my recent mission to make more Chinese vegan dishes, I’ve created Kung Pao Mushrooms, a vegan version of the classic Kung Pao Chicken. You will not miss the meat with these Kung Pao Mushrooms!

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Ingredients

Servings

¾ cup peanuts (shelled and peeled, or already dry roasted)
1 tablespoon light soy sauce
½ teaspoon dark soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
¼ cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil (divided)
1 pound king oyster mushrooms (about 3-4 mushrooms, diced into small pieces)
2 lices ginger (minced)
3 cloves garlic (smashed and chopped)
6 scallions (white parts only, diced)
1 teaspoon Sichuan peppercorns
3 dried chili peppers (de-seeded and cut into segments)
1 cup diced red bell pepper
½ teaspoon sesame oil

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Instructions

To save time, use plain roasted peanuts (shelled and peeled). If you want to use fresh peanuts that have not yet been roasted, add them to a wok with 1 teaspoon of oil over medium heat, and toast them for about 10 minutes. Set aside.
Prepare the sauce by mixing together the light soy sauce, dark soy sauce, sugar, rice vinegar, ¼ cup water, and cornstarch.
Heat 1 tablespoon of oil in a wok over medium heat, Add the king mushrooms, and cook until they’re caramelized and any liquid has cooked off. Don’t stir them too much, or the mushrooms won’t caramelize! Transfer to a dish and set aside.
Now heat another tablespoon of oil in the wok over medium heat. Add the ginger, garlic, scallions, Sichuan peppercorns, and dried chilis. Cook for about 1 minute, and take care not to burn the spices.
Now add the red bell peppers and the cooked king mushrooms. Turn up the heat, and stir to mix everything together. Add the prepared sauce (stir it again before adding it to the wok, as the cornstarch will have settled to the bottom of the bowl).
Stir everything together quickly. Finally, add the roasted peanuts and sesame oil. Mix one more time to make sure everything is coated with sauce, and transfer to a serving dish.

Nutrition Information

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Calories 293kcal (15%) Carbohydrates 18g (6%) Protein 12g (24%) Fat 22g (34%) Saturated Fat 8g (40%) Sodium 326mg (14%) Potassium 841mg (24%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 1500IU (30%) Vitamin C 51.6mg (57%) Calcium 57mg (6%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 293 kcal

% Daily Value*

Calories	293kcal	15%
Carbohydrates	18g	6%
Protein	12g	24%
Fat	22g	34%
Saturated Fat	8g	40%
Sodium	326mg	14%
Potassium	841mg	18%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	1500IU	30%
Vitamin C	51.6mg	57%
Calcium	57mg	6%
Iron	3.2mg	18%