Kung Pao King Oyster Mushroom
宫保杏鲍菇 · gōng bǎo xìng bào gū
My grandmother in Leshan taught me this during summer harvest — she’d slice mushrooms by hand with a cleaver, saying ‘the thicker the cut, the chewier the bite, like real shrimp.’ She stored dried chilies in bamboo baskets hung above her stove, their scent clinging to every dish.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- king oyster mushrooms杏鲍菇🛒 local320 g
- dried red chilies干红辣椒🏮 asian7 g
- Sichuan peppercorns花椒🏮 asian2.5 g
- light soy sauce生抽🏮 asian15 ml
- Chinese black vinegar陈醋🏮 asian10 ml
- roasted unsalted peanuts原味烤花生仁🛒 local40 g
king oyster mushrooms: Substitute portobello caps if unavailable (slice 1 cm thick)
dried red chilies: Mild variety recommended (e.g., guajillo or ancho if Sichuan chilies unavailable)
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Instructions
1Trim mushroom stems; slice caps 1.2 cm thick. Wipe clean — do not rinse. Pat dry thoroughly.
水分是煎制大敌
🔍 Look for 2 分钟 · 2 minutesVisual: 切片边缘微透，表面干燥Slices look dry and slightly translucent at edges
You know it's right when: 厨房纸上无湿痕No damp spots remain on towel
2Heat 15 ml (1 tbsp) neutral oil in heavy skillet over medium-high heat until shimmering. Add mushroom slices in single layer; press gently with spatula. Cook 3 minutes without stirring until deeply golden underneath.
压一压，促接触受热
🔍 Look for Medium-high 3 分钟 · 3 minutesVisual: 底面焦糖化，呈深琥珀色硬壳Underside caramelized with deep amber crust
You know it's right when: 边缘微翘，自然离锅Edges curl slightly and release from pan
3Flip slices. Cook 2–2.5 minutes until second side is golden and centers feel springy when pressed.
弹性质地即熟
🔍 Look for Medium-high 2–2.5 分钟 · 2–2.5 minutesVisual: 两面深色，内部紧实而有弹性Both sides deeply colored; interiors firm but yielding
You know it's right when: 按压无水汽溢出No steam released when pressed
4Push mushrooms to side. Reduce heat to medium-low. Toast dried chilies and Sichuan peppercorns in center 1.5 minutes until aromatic and darkened.
借锅余温，防焦
🔍 Look for Medium-low 1.5 分钟 · 1.5 minutesVisual: 辣椒起皱、色深红；花椒绽开Chilies appear wrinkled and rich red; peppercorns bloom
You know it's right when: 麻香锐利，无焦糊味Fragrance sharp and tingling — not smoky
5Add 1 tsp minced ginger and 1 tsp minced garlic to center; stir 20 seconds. Return mushrooms. Add soy sauce, black vinegar, and 1 tsp sugar (5 g). Toss 45 seconds. Fold in peanuts. Serve immediately.
快炒锁住汁与香
🔍 Look for High heat 45 秒 · 45 secondsVisual: 酱汁呈亮带状裹附，菇片泛光Sauce clings in glossy ribbons; mushrooms glisten
You know it's right when: 陈醋酸香明显上扬Vinegar tang lifts noticeably
Tips
- · Slice mushrooms against the grain for maximum chew.
- · Toasting chilies in the same pan adds layered depth — don’t wash between steps.
- · Peanuts must be added last — their crunch disappears if cooked too long.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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