Chinese Mushroom in Spicy Sauce

Name: Chinese Mushroom in Spicy Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 g white button mushrooms (- chopped); 2 tbsp sesame oil (- regular or toasted); 2 tsp garlic (- finely chopped); 1–1.5 tsp ginger (- finely chopped); 3 tbsp spring onion whites (- chopped (scallions) or 3 tbsp finely chopped onions); 1–2 tsp celery (- finely chopped, optional); 1 tbsp soy sauce (- naturally brewed, add as required); 2 tsp red chili sauce (or red chili paste or add as required, can also add sriracha sauce); ¼ tsp black peppercorns (or ½ teaspoon crushed black pepper or ground pepper); 2 sichuan peppers (- crushed lightly in a mortar-pestle, optional); ⅔–¾ cup Vegetable Stock (- water); 1 tbsp cornstarch (+ 2 tablespoons water); ½ tsp rice vinegar (or regular vinegar); 1 tsp rice wine (- optional); ¼–½ tsp sugar; 2–3 tbsp spring onion greens (- chopped, (scallion greens)); salt ( as required)

By Dassana Amit · VegrecipesofindiaPublic

Your rating · the average is public, yours is not

This vegan Chinese Mushroom Recipe is made in a medium spicy sauce with white button mushrooms, soy sauce, scallions, garlic and spices.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Chinese Mushroom in Spicy Sauce · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

200 gwhite button mushrooms (- chopped)
2 tbspsesame oil (- regular or toasted)
2 tspgarlic (- finely chopped)
1–1.5 tspginger (- finely chopped)
3 tbspspring onion whites (- chopped (scallions) or 3 tbsp finely chopped onions)
1–2 tspcelery (- finely chopped, optional)
1 tbspsoy sauce (- naturally brewed, add as required)
2 tspred chili sauce (or red chili paste or add as required, can also add sriracha sauce)
0.25 tspblack peppercorns (or ½ teaspoon crushed black pepper or ground pepper)
2sichuan peppers (- crushed lightly in a mortar-pestle, optional)
0.67–0.75 cupVegetable Stock (- water)
1 tbspcornstarch (+ 2 tablespoons water)
0.5 tsprice vinegar (or regular vinegar)
1 tsprice wine (- optional)
0.25–0.5 tspsugar
2–3 tbspspring onion greens (- chopped, (scallion greens))
—salt ( as required)

Steps

1
Rinse or wipe dry the mushrooms. Chop them and keep aside.
2
Chop the spring onions, garlic, ginger.
3
Crush the sichuan pepper and black pepper in a mortar-pestle.
4
Dissolve 1 tablespoon cornstarch with 2 tablespoon water to a fine, smooth paste or slurry. Keep aside.
5
Heat sesame oil in a frying pan or wok. Add finely chopped garlic and finely chopped ginger. Sauté on a medium heat for half a minute.
6
Then add chopped spring onion whites or finely chopped onions. Sauté for a minute on medium heat.
7
Next finely chopped celery. Celery is optional and you can skip it.
8
Now add crushed black pepper or pepper powder and the crushed sichuan pepper. Stir and mix well with the rest of the mixture.
9
Next add sliced or chopped white button mushrooms.
10
Sauté the mushrooms on a medium heat.
11
First the mushrooms would release a lot of water. Continue to saute till all the water dries up and the mushrooms are cooked well.
12
Then add the naturally brewed soy sauce. For a gluten-free version, use gluten-free soy sauce.
13
Next add red chilli sauce or red chili paste. Red chilli paste would make the sauce more spicy. You can add both the soy sauce and chilli sauce as per your taste. Mix very well.
14
Pour ⅔ to ¾ cup of vegetable stock or water.
15
Add ¼ to ½ teaspoon sugar. Stir and mix well.
16
Then add the cornstarch paste or slurry.
17
Stir and mix very well after you add the cornstarch paste.
18
Bring the sauce to a simmer on medium heat. Then add salt. Add less salt as soy sauce and chilli sauce already has salt in them.
19
Mix very well and continue to simmer for some minutes till the sauce thickens.
20
Switch off the heat and lastly add 2 to 3 tablespoons of the spring onion greens, ½ teaspoon rice vinegar and 1 teaspoon rice wine (optional).
21
Give a quick stir and serve this spicy Chinese Mushrooms with fried rice, stir fried noodles, hakka noodles or chowmein. It also pairs well with steamed rice.

Comments · 0

No comments yet.

Per portion

Calories: ~152.5 kcal
Protein: ~4 g
Fat: ~14 g
Carbs: ~10.5 g
Fiber: ~1.9 g
Sodium: ~727.5 mg

4 ingredients still need USDA food links. celery (- finely chopped, optional), red chili sauce (or red chili paste or add as required, can also add sriracha sauce), black peppercorns (or ½ teaspoon crushed black pepper or ground pepper), salt ( as required) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Soy
Sesame

Partial · 13/17 ingredients linked