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Bang Bang King Oyster Mushrooms
Bang bang king oyster mushrooms are a vegetarian take on classic Sichuan dish, bang bang chicken. These savory, saucy mushrooms a great appetizer or noodle topping.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Maggie Zhu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Prepare a steamer by bringing 2 to 3 inches (5 to 7.5 cm) of water to a boil in the pot.
2
Shred the mushrooms by first using a fork to carefully score deep grooves along the length of the stems (the grooves will make it easier to pull the mushroom apart by hand). Pull them by hand until they’re mostly thin strips.
3
Place the shredded mushrooms on a plate that can fit into the steamer. Sprinkle with the salt and toss a few times to mix well. Place the plate inside the bamboo steamer or on the steamer rack, then place onto the pot of water. Steam, covered, for ⏱️ 8 minutes, or until just cooked through. Remove the steamer from the heat immediately. Carefully uncover the steamer and let the steam out. Use oven mitts to remove the plate from the steamer.
4
In a large bowl, combine the soy sauce, sesame paste, chili oil, vinegar, sugar, garlic, ginger, and Sichuan pepper for the sauce. Whisk to mix well. Taste and add more chili oil, if desired.
garlic, grated2 cloves
5
Place the cooked mushrooms in a separate large bowl or deep plate. Let them cool to room temperature. Pat dry with paper towels.
6
Add the cucumber to the mushrooms, drizzle the sauce on top, and toss to mix well. Garnish with the scallions and serve warm, at room temperature, or cold.
Chopped scallions, for garnishing
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