Spicy Sichuan King Trumpet Mushrooms by Ching-He Huang

cookbookreview.blog

Maggie

1 tbsp rapeseed oil

1 tbsp freshly grated root ginger

300g (10½oz) king trumpet mushrooms, sliced into 1cm (½in) rounds

1 tbsp Shaohsing rice wine or dry sherry

1 tbsp chilli bean paste

1 tbsp yellow bean paste

1 tbsp fermented salted black beans, rinsed and crushed

1 spring onion, trimmed and sliced on the angle into julienne strips (optional)

1 tsp dark soy sauce

1 tsp tamari or low-sodium light soy sauce

pinch of golden granulated or caster sugar

pinch of ground white pepper

cooked jasmine rice, to serve (see page 194)

Directions at cookbookreview.blog

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