Comments on: Kung Pao Mushroom https://www.chinasichuanfood.com/kung-pao-mushroom/ Chinese Recipes and Eating Culture Sun, 18 Dec 2022 13:48:20 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-1444889 Sun, 11 Sep 2022 00:31:57 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-1444889 In reply to Arielle.

Thank you Arielle for this lovely feedback.

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By: Arielle https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-1443371 Tue, 06 Sep 2022 06:35:34 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-1443371 5 stars
Thank you so much for this fantastic recipe! I made it tonight and it was so incredibly delicious that I plan to make it tomorrow night too because I am craving it again!!

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By: Terri https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-1157946 Fri, 06 Nov 2020 00:00:13 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-1157946 5 stars
My go to recipe.

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By: Elaine https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-1030114 Thu, 07 Feb 2019 11:37:33 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-1030114 In reply to Lauren.

It is spring onion circles. I just use it for decoration.

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By: Lauren https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-1030004 Wed, 06 Feb 2019 23:49:15 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-1030004 I’m excited to try this because kung pao chicken is something I’ve missed as a vegan. What do you do with the tops of the mushrooms that you dont seem to use in this?

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By: Elaine https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-948155 Fri, 30 Jun 2017 00:12:37 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-948155 In reply to Gwen.

Hi Gwen,
In most cases, I use dark red ones (possibly the black one referred by you). Using whole Sichuan peppercorn is very common in Sichuan cooking method. And whole Szechuan peppercorn brings different flavors from powder. Once tried, you will fall in love with it.

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By: Gwen https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-948115 Thu, 29 Jun 2017 10:39:52 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-948115 I am another fan of your blog Elaine, thank you so much. I have finally been able to get Sichuan peppercorns and am thrilled. I have both green and black. One is perfumey and the other spicy.

I never knew how to use them. I have put them both together in a peppermill and grind over various dishes. I especially like them on my poached egg on toast. Yummy!
Yours is the first recipe I’ve seen that mentions using the peppercorns whole. Others never specify. So should I assume most other recipes also mean to use them whole?

Also which ones are you using? Green or Black?

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By: Elaine https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-940974 Fri, 07 Apr 2017 00:47:54 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-940974 In reply to Janny.

Hi, Janny
The situation you described really exists. I use whole Sichuan peppercorns directly in most cases, because this would be more easier to fry until aroma. Definitely you have to avoid eating them, but my husband love eating whole peppercorns very much, so I don’t pay attention to it. It will be tasteless when you use ground peppercorns. I suggest you removing the whole peppercorns after frying until aromatic.

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By: Janny https://www.chinasichuanfood.com/kung-pao-mushroom/comment-page-1/#comment-940953 Thu, 06 Apr 2017 19:26:12 +0000 http://fd5.b5b.myftpupload.com/?p=8126#comment-940953 I LOVE YOUR RECIPES. I collected all the ones I’ve made into a binder for easy retrieval (:
I have a question about the peppercorns. How do you cook them so they are not bitter when you eat it? When I leave them whole, they are too spicy and I have to avoid eating them in the dish. My solution has been to grind them up beforehand, just wondering if you had a better method.

Thank you so much and keep up the amazing work!

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