Comments on: Kung Pao Mushroom

By: Elaine

Elaine — Sun, 11 Sep 2022 00:31:57 +0000

In reply to Arielle. Thank you Arielle for this lovely feedback.

By: Arielle

Arielle — Tue, 06 Sep 2022 06:35:34 +0000

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!!

By: Terri

Terri — Fri, 06 Nov 2020 00:00:13 +0000

My go to recipe.

By: Elaine

Elaine — Thu, 07 Feb 2019 11:37:33 +0000

In reply to Lauren. It is spring onion circles. I just use it for decoration.

By: Lauren

Lauren — Wed, 06 Feb 2019 23:49:15 +0000

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?

By: Elaine

Elaine — Fri, 30 Jun 2017 00:12:37 +0000

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.

By: Gwen

Gwen — Thu, 29 Jun 2017 10:39:52 +0000

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?

By: Elaine

Elaine — Fri, 07 Apr 2017 00:47:54 +0000

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.

By: Janny

Janny — Thu, 06 Apr 2017 19:26:12 +0000

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!