Delicious and refreshing, this Spicy King Oyster Mushroom Salad is a cold appetizer that is prepared in Chinese fashion and features a “meaty” ingredient: king oyster mushrooms. It requires no effort and is certain to please.
If you’re a vegetarian or vegan like me, king oyster mushrooms have probably become a staple in your diet due to their convenience and adaptability in the kitchen.
This time, we’re going to make a spicy salad out of these mushrooms by adding some ginger, garlic, and Sichuan peppercorns, and dried red chilies for good measure.
King oyster mushrooms are used here, but you may substitute any other vegetable that is suitable for blanching or steaming, such as carrots, celery, zucchini, cucumber, cauliflower, eggplant, broccoli, peppers, or string beans.
Tofu, seitan, five-spice tofu, bean threads, seaweed, wood ears, noodles, etc. are all classic Chinese ingredients that would go well with this dish.
Now that summer has here, we offer you this delicious recipe.
Ingredients:
- 4 cloves of minced garlic
- 3 thin slices ginger; minced
- 2 chopped scallions (white and green parts separated)
- 1 Thai chili (optional)
- 2 cups of shredded king oyster mushrooms
- 3 tablespoons of oil
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of chopped cilantro
- 2 1/2 tablespoons of light soy sauce
- 1 1/2 teaspoons of sugar
- 1 teaspoon of oyster sauce or vegetarian oyster sauce
- 1/2-1 teaspoon of sesame oil
- 1/4 teaspoon of salt (to taste)
- 1/4 teaspoon of five spice powder
Instructions:
- Between your thumb and forefinger, shred the mushrooms into thin pieces. Put in a pot of boiling water for 90 seconds. Use a strainer to drain the liquid.
- Proceed to prepare the dressing. Garlic, ginger, the white sections of the onion, and Thai chilies (if using) should all be minced and placed in a big heatproof bowl so that they are close to each other.
- Put the Sichuan peppercorns in oil and let them steep. Be careful not to burn the peppercorns as you heat the oil with the Sichuan peppercorns over low heat in a small pot.
- After around ten minutes, remove the peppercorns from the liquid using a fine mesh sieve or slotted spoon. Bring the infused oil to a smoking point.
- Gently dribble it over the dish of aromatics you’ve prepared. It’s sure to sizzle and bubble. Gently mix to disperse the heat.
- Next, stir in the sugar, low-sodium soy sauce, oyster sauce, toasted sesame oil, kosher salt, Chinese five spice, and ground white pepper. Maintain a healthy blend.
- To finish, stir in the chopped green ends of the scallions and the cilantro.
- The mushrooms are ready to be served after being tossed in the dressing.