by FrancesRenHuang
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FrancesRenHuang's Notes:
Expand1.5 cups of tea tree mushrooms or chilean mushrooms re-hydrated Ask a question about this ingredient
1/4 cup of sliced panceta (can omit for vegetarians) Ask a question about this ingredient
1 handful of dried red chilies Ask a question about this ingredient
6-8 cloves of garlic, pressed with the cleaver to release flavours Ask a question about this ingredient
1 teaspoon brown sugar Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
dashes white sesame seeds, roasted Ask a question about this ingredient
handfuls cilantro, chopped for garnish Ask a question about this ingredient
Squeeze the liquid from mushrooms; set aside.
Ask a question about this stepHeat 1 tbsp of vegetable oil in low heat; add the sichuan pepper and stir-fried it until it release flavours, about 3-5 minutes. If you like the crunchy numbness of the pepper, continue on- if not, gently take it out leaving just the oil.
Ask a question about this stepStir-fry in the panceta for a few minutes, so the flavours infused into the sichuan oil; add into the red chilies, garlic and continue to stir-fry about 2 min, or until nice and golden (or the whole room smells like garlic and chills).
Ask a question about this stepAdd the mushrooms and brown sugar, and gently stir-fried until all the liquid evaporate, and the mushroom is dried and a bit crisp; turn the heat up, drizzle in the soy sauce and mix well. Taste, and adjust. Add a bit more soy sauce for salty, or sprinkle in a bit more sugar for sweetness.
Ask a question about this stepTo serve, sprinkle with sesame seeds and cilantro for garnish.
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