Kung Pao Oyster Mushrooms

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Hey babes!

If you’re lucky enough to have a good source of oyster mushrooms, highly recommend giving this a try! It’s extremely low calorie, spicy, and filling. And, of course, delicious! Let me know if you have any questions in the comments! Enjoy!

Kung Pao Oyster Mushrooms
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Kung Pao Oyster Mushrooms

Recipe by MonicaDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

14

minutes

Ingredients

  • 12 oz oyster mushrooms, pulled apart into chunks

  • 1 large red bell pepper, cut into big chunks

  • 2-3 baby bok choy, cut at end and pulled apart

  • 3 garlic cloves, minced

  • 2 scallions, diced

  • 1 tbsp chopped ginger

  • 3-4 birds eye chili’s, whole, or 3-4 arbol chilis, rehydrated

  • 2 tbsp chopped peanuts

  • Sesame seeds

  • Marinade for mushrooms

  • 2 tsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp cornstarch

  • Sauce

  • 2 tbsp low sodium soy sauce

  • 2 tsp mushroom sauce

  • 1 tbsp rice vinegar

  • 1 tbsp cornstarch

  • 2 tbsp water

Directions

  • Mix marinade and pour over mushrooms. Marinate in refrigerator for at least 30 minutes.
  • Mix all the ingredients for the sauce in a separate bowl and set aside.
  • In a skillet over medium heat, sauté bell peppers and mushrooms for 4-5 minutes.
  • Add in garlic, bok choy, ginger, and chilis, continue to cook for 2-3 more minutes. Add vegetable broth or water if needed to keep from sticking.
  • Pour in sauce and heat to simmering. Stir well until ingredients are coated and sauce thickens.
  • Add in scallions, sesame seeds and peanuts.
  • Pull from heat and enjoy!