Red Spice QV Executive Chef John McLeay shares a taste of autumn with a classic comforting Kung Pao recipe, this time made with mushrooms for all you vegetarians out there. Watch John cook the dish and follow the recipe to recreate it at home.
Kung Pao Mushrooms step by step:
100g king mushrooms, cut into 3cm dice
100g oyster mushrooms
100g Shimeji mushroom
100g button mushrooms, halved
4 tbsp Shaoxing wine
4 tbsp light soy
4 tbsp black vinegar
4 tbsp sweet soy
3 tbsp vegetable oil
200g roasted peanuts
2 garlic cloves minced
1/2 tbsp Sichuan peppercorns, finely ground
10 small dried chilli
1/2 cup chopped spring onion
1. Heat the oil in a wok, add the chilli and garlic.
2. Then add the mushrooms, cook while stirring for two minutes.
3. Add the peanuts then all the remaining ingredients. Continue to cook while stirring for a further minute.
4. Thicken slightly with cornflour/water mixture and place into a serving bowl.
Serves 4 as part of a shared meal.