Salt Pepper Flower Mushrooms

By WoonHeng · 40 min

Ingredients

Instructions

1. Brush the mushrooms clean. Slice each stem crosswise into three thick rounds about 2.5 inches tall. Keep the caps for another dish.
2. Place one stem between two chopsticks, then cut a criss-cross pattern into it, stopping just before the chopsticks. Repeat with the other stems.
3. Bring a large skillet of water to a boil on high and add 1 tsp salt. Drop in the stems, cut side down, and boil, turning them occasionally, for 3-5 minutes until they turn from white to grayish.
4. Drain and let cool, then gently squeeze out excess water.
5. Mix 1 cup cornstarch with ½ tsp salt and pepper on a large shallow plate. Coat each stem generously, rubbing into the creases, and move to a clean plate.
6. Heat oil halfway up a small saucepan to 325°F. Test with a small piece of mushroom: it should sizzle.
7. Fry 1-2 mushrooms at a time, cut side down first, until golden brown. Fry in batches so they don't stick. Drain on paper towels.
8. Mix ½ tsp each of salt, white pepper and black pepper in a small bowl.
9. Heat a large wok with 3 tsp oil and stir-fry the garlic, jalapeños and scallions until fragrant. Add the mushrooms and the seasoning 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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