Kung Pao Mushrooms | TASTE

Ingredients

• 2 tsp Chinkiang black vinegar
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 2 tsp sugar
• ¼ tsp kosher salt
• ¼ tsp ground white pepper
• ¼ tsp potato starch
• 2 md king oyster mushrooms (10 ounces / 280 grams), cut into ½-inch cubes (about 3 cups)
• ½ tsp soy sauce
• ½ tsp kosher salt
• ½ tsp toasted sesame oil
• 2 c vegetable oil, for frying
• ¾ c potato starch or cornstarch
• 1 (2-inch) piece (15 grams) fresh ginger, peeled and thinly sliced
• 2 garlic cloves, thinly sliced
• ⅓ c dried red chiles (about 15), snipped into ½-inch segments and seeds shaken out
• 1 tsp whole Sichuan peppercorns
• 2 scallions, white parts only, cut into ¼-inch pieces
• ½ c green chile pepper or bell pepper, cut into 1-inch pieces
• ½ c dry-roasted peanuts or Fried Peanuts