Makes 4 portions
If you can't find oyster mushrooms, you can use any mix of mushrooms that are available. For the cornstarch slurry, combine about 1 tbsp cornstarch with 2 tbsp water. You may not use it all; add it slowly to avoid a gummy sauce.
Ingredients
- 3/4 tsp Sichuan pepper
- 1/2 tsp red pepper flakes
- 2 tbsp vegetable oil
- 1 tbsp chili bean paste
- 1 scallion, minced
- 1 tsp minced ginger
- 2 garlic cloves, minced
- 4 oz oyster mushrooms, cut into bite-size pieces
- 4 oz button mushrooms, quartered
- 1 1/2 tsp Shaoxing wine or sherry
- 2 tbsp light soy sauce, not low-sodium
- 1 lb silken tofu, 1/2-in dice
- Salt, as needed
- Cornstarch slurry, as needed
Garnish
- 1 green onion, sliced
- 1 garlic clove, thinly sliced
Directions
-
In a skillet over low heat, fry the Sichuan pepper and red pepper flakes in the oil until lightly browned, 30 seconds to 1 minute. Strain the oil into a wok or large sauté pan and discard the solids.
-
In the flavored oil over medium heat, cook the chili bean paste, green onions, ginger, and garlic until fragrant, about 20 seconds. Add the mushrooms and stir-fry until they have shrunk in size by about half and stop exuding moisture as they cook, about 6 minutes.
-
Add the wine and soy sauce. Carefully place the diced tofu over the cooked mushrooms in the wok, sprinkle with salt, cover with a lid, and simmer gently for 3 minutes.
-
Very gently mix the tofu with the mushrooms, and thicken slowly with the cornstarch slurry until the sauce is thick enough to coat the back of a spoon. Bring the liquid to a simmer before adding more slurry. Adjust seasonings as needed. Serve in a bowl and garnish with the sliced green onion and garlic.
