• 3 large portobello mushrooms, (11 oz/300g)
  • 8–10 sichuanese dried chiles
  • 3 cloves garlic, thinly sliced
  • equivalent amount ginger, thinly sliced
  • 5 spring onions, white parts only
  • ¾ cup cooking oil
  • 1 tsp whole sichuan pepper
  • 3 oz. roasted peanuts
  • For the marinade
    • ¼ tsp salt
    • 1-½ tbsps potato starch
  • For the sauce
    • 1 tbsp sugar
    • tsp salt
    • ¼ tsp potato starch
    • ½ tsp dark soy sauce
    • 2 tsps light soy sauce
    • 1 tbsp Chinkiang vinegar
    • 1 tbsp water


1. Bring a panful of water (about 2 quarts) to a boil. Trim the mushrooms and cut into 3/8–3/4 in (1–2 cm) cubes. Blanch the mushroom cubes in the boiling water for about a minute, until partially cooked. Drain, refresh under the cold tap and shake dry. Add the marinade ingredients and mix well.
2. Cut the chiles in half and shake out and discard the seeds as far as possible. Peel and thinly slice the garlic and ginger. Cut the spring onion whites into 3/8 in (1 cm) sections. Combine the sauce ingredients in a small bowl with 1 tbsp water and mix well.
3. Heat the oil in a seasoned wok to about 300˚F (150˚ C). At this temperature, you should see small movements in the oil and the surface will tremble slightly. Add the mushrooms and fry for 30–60 seconds until glossy, stirring gently. Remove with a slotted spoon and set aside. Drain off all but about 2 tbsp of the oil.
4. Return the wok to the heat with the chiles and Sichuan pepper and sizzle briefly until the chiles are darkening but not burned and the oil is wonderfully fragrant. Add the ginger, garlic, and spring onions and stir-fry briefly until you can smell them. Then return the mushrooms and stir into the fragrant oil. Give the sauce a stir and add it to the wok, stirring swiftly as it thickens. Finally, stir in the peanuts and serve.


Chinese, Vegetarian, Vegetarian Dishes


Chinese, Vegetarian, Mushroom


Fuchsia Dunlop


2 servings




Asian : East Asian : Szechuan