Chinese Mushroom in Spicy Sauce

Scaled for 2 portions · 21 steps

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 tspsugar2–3 tbspspring onion greens (- chopped, (scallion greens))—salt ( as required)

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