Recipe for Vegetarian Gong Bao chicken
Serves 4
Sichuan peppercorns and peanuts lend Gong Bao chicken its traditional taste. Here, the dish is made with portobello mushrooms. You can buy Sichuan peppercorns and Chinkiang vinegar at good Asian grocers.
SAUCE
2tablespoons sugar¼teaspoon salt½teaspoon potato flour or cornstarch1teaspoon dark soy sauce4teaspoons light soy sauce2tablespoons Chinkiang vinegar or black vinegar1tablespoon water
1. In a bowl, combine the sugar, salt, potato flour or cornstarch, dark and light soy sauces, vinegar, and water.
2. Stir well; set aside.
MUSHROOMS
6large portobello mushrooms, trimmed and cut into 1/2-inch pieces 3tablespoons potato flour or cornstarch1/2teaspoon salt¾cup canola oil8small dried red chili peppers, halved and seeded2teaspoons whole Sichuan peppercorns6cloves garlic, thinly sliced1piece (2 inches) fresh ginger, thinly sliced10scallions, white parts only cut into ½-inch pieces½cup roasted peanuts
1. In a large pot of boiling water, cook the mushrooms for 1 minute. Drain, rinse with cold water, and shake dry. Transfer to a bowl and add the potato flour or cornstarch and salt; mix well.
2. In a large wok, heat the oil until you see small the surface tremble slightly. Add the mushrooms and fry for 30 to 60 seconds or until glossy. With a slotted spoon, transfer to a bowl. Remove all but 2 tablespoons of oil from the pan.
3. Return the wok to the heat. Add the chilies, and Sichuan peppercorns. Let them sizzle briefly for 2 minutes or until the chilies are darkening but not burned.
4. Add the garlic, ginger, and scallions. Stir-fry for 2 minutes. Return the mushrooms to the pan. Stir the sauce you made earlier and add it to the wok, stirring quickly as the mixture comes to a boil and the sauce thickens. Stir in the peanuts. Adapted from “Every Grain of Rice’’
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