Crispy Sweet & Spicy Gan-Pung Shiitake Mushrooms
Crispy Sweet & Spicy Gan-Pung Shiitake Mushrooms
A Delicious Gan-Pung Style Shiitake Mushroom Dish! ~
Craving something spicy but want to avoid meat? This dish is perfect for you! It’s a delightful vegetarian option that satisfies with its complex flavors and textures.
Main Ingredients- 250g fresh shiitake mushrooms
- 1/2 red bell pepper
- 1/2 onion
- 2 Tbsp chili oil
- 100g tempura flour
Shiitake Marinade Ingredients- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1/2 Tbsp soy sauce
Aromatics & Vegetables- 3-4 Cheongyang chili peppers (or other hot peppers)
- 5 stalks green onions (scallions)
- 1 Tbsp minced garlic
- 1/2 Tbsp shredded ginger
Gan-Pung Sauce Ingredients- 2 Tbsp soy sauce
- 2 tsp sugar
- 2 Tbsp vinegar
- 1/4 tsp black pepper
- 1 tsp Doubanjiang (spicy broad bean paste)
- 2 tsp sesame oil
- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1/2 Tbsp soy sauce
Aromatics & Vegetables- 3-4 Cheongyang chili peppers (or other hot peppers)
- 5 stalks green onions (scallions)
- 1 Tbsp minced garlic
- 1/2 Tbsp shredded ginger
Gan-Pung Sauce Ingredients- 2 Tbsp soy sauce
- 2 tsp sugar
- 2 Tbsp vinegar
- 1/4 tsp black pepper
- 1 tsp Doubanjiang (spicy broad bean paste)
- 2 tsp sesame oil
- 2 Tbsp soy sauce
- 2 tsp sugar
- 2 Tbsp vinegar
- 1/4 tsp black pepper
- 1 tsp Doubanjiang (spicy broad bean paste)
- 2 tsp sesame oil
Cooking Instructions
Step 1
First, prepare the marinade for the shiitake mushrooms. In a small bowl, combine 1 Tbsp sesame oil, 1/2 tsp salt, and 1/2 Tbsp soy sauce. Mix well until thoroughly combined.
Step 2
Clean the shiitake mushrooms and trim off the tough stems. Cut the mushroom caps into bite-sized pieces, typically quartered lengthwise. Add the prepared marinade to the mushrooms and gently toss them by hand (called ‘jumbled’) to coat evenly. Let them marinate for about 5 minutes for the flavors to meld.
Step 3
Now, coat the marinated shiitake mushrooms with tempura flour. Sprinkle the tempura flour generously over the mushrooms and toss to coat. Gently shake off any excess flour to ensure a light, crispy coating rather than a thick batter.
Step 4
In a separate bowl, mix 100g of tempura flour with 120g of water to create a thin batter. Aim for a consistency that is neither too thick nor too thin – it should coat the mushrooms lightly. (Note: The amount of water may vary slightly depending on the brand of tempura flour, so check the package instructions if available.)
Step 5
Dip the flour-coated shiitake mushrooms into the prepared tempura batter, ensuring each piece is evenly coated. It’s best to dip them one by one to prevent them from sticking together.
Step 6
Heat a generous amount of cooking oil in a pan or wok to about 170°C (340°F). Carefully add the battered shiitake mushrooms to the hot oil. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy mushrooms. Fry until they are golden brown and crispy.
Step 7
Once golden and crispy, remove the fried shiitake mushrooms from the oil and place them on a wire rack or paper towels to drain excess oil. Set aside in a separate dish to maintain their crispiness.
Step 8
If you don’t have chili oil on hand, you can make a quick substitute: Pour 2 Tbsp of hot oil over 2 Tbsp of chili powder in a heatproof bowl. Let it steep for about a minute to infuse the oil with chili flavor.
Step 9
Strain the infused chili oil through a fine-mesh sieve to get a clear, flavorful chili oil. (Alternatively, you can use store-bought chili oil.)
Step 10
In the same pan (or a clean one), add 2 Tbsp of the prepared chili oil over medium-low heat. Add 1 Tbsp of minced garlic and 1/2 Tbsp of shredded ginger. Sauté gently until fragrant, being careful not to burn them. If you enjoy extra heat, finely chop 4 Cheongyang chili peppers and add them here to sauté with the aromatics.
Step 11
Once the aromatics are fragrant, add thinly sliced onion and red bell pepper to the pan. Increase the heat to medium-high and stir-fry for about 1 minute. You want the vegetables to be tender-crisp, not mushy.
Step 12
Now, let’s make the Gan-Pung sauce. In a small bowl, whisk together 2 Tbsp soy sauce, 2 tsp sugar, 2 Tbsp vinegar, 1/4 tsp black pepper, 1 tsp Doubanjiang, and 2 tsp sesame oil. Stir until the sugar is dissolved.
Step 13
Pour the prepared Gan-Pung sauce over the sautéed vegetables in the pan.
Step 14
Bring the sauce to a simmer and then immediately turn off the heat. Overcooking the sauce can cause it to thicken too much and alter the flavor balance.
Step 15
Add the crispy fried shiitake mushrooms back into the pan with the sauce. Quickly toss everything together to ensure the mushrooms are evenly coated with the delicious Gan-Pung sauce.
Step 16
Finally, garnish with chopped green onions. Sprinkle them over the dish for a fresh aroma and a pop of color. It’s best to add them at the end without cooking to preserve their bright flavor.
Step 17
Transfer the coated shiitake mushrooms to a serving plate. This delicious Gan-Pung Shiitake Mushroom dish is best enjoyed immediately while warm. Enjoy!
