Crispy and Flavorful Salt Pepper 'Flower' Mushrooms

By WoonHeng · 40 min

Ingredients

Instructions

1. Brush the mushrooms clean. Cut each stem crosswise into 3 thick rounds about 2.5 inches tall, and keep the caps for another dish.
2. Place one stem between two chopsticks and cut a criss-cross pattern into it, stopping just before the chopsticks so the stem stays whole. Repeat with the other stems.
3. Bring a large skillet of water to a boil on high and season with 1 teaspoon of salt. Add the stems, cut side down, and boil, turning them now and then, for 3 to 5 minutes until they turn from white to grayish.
4. Drain and let cool, then gently squeeze each stem to remove excess water.
5. Mix 1 cup of cornstarch with ½ teaspoon of salt and pepper on a large shallow plate. Coat each stem generously, rubbing into the creases, and move it to a clean plate.
6. Heat oil in a small saucepan filled halfway to 325°F. The oil is ready when a small piece of mushroom sizzles when dropped in.
7. Fry 1 to 2 mushrooms at a time, bottom side first, in batches so they do not stick, until golden brown. Drain on a paper-lined plate.
8. Mix ½ teaspoon each of salt, white pepper and black pepper in a small bowl.
9. Heat 3 teaspoons of oil in a large wok. Stir-fry the garlic, jalapeños and scallions until fragrant, then add the mushrooms and the spice mix and toss quickly. Taste and add more salt if needed.
10. Finish with a splash of toasted sesame oil before serving.

Summarized from WoonHeng's video. Watch it for the details.

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