My style Mushroom Crispy Kung Pao 😀

Name: How to cook My style Mushroom Crispy Kung Pao 😀 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Maureen 😀

My style Mushroom Crispy Kung Pao 😀

Just adding some and taking away some of the ingredients #mushroom

Ingredient

Food ration :

4 servings

Cooking time :

2 cups

cayenne use a 1/3 tsp for less heat

2 tsp

dried red chilies chinese red chilies,

1/2 tsp

coarsely crushed sichuan peppercorns

4-5 cloves

Cooking instructions

* Step 1

Cut the florets of cauliflour and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter.

* Step 2

Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency,

* Step 3

Start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.

* Step 4

If the batter thickens too much while working, add a tsp or more water and mix in and continue.

* Step 5

Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)

* Step 6

Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.

* Step 7

Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.

* Step 8

Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.