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Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, my style mushroom crispy kung pao 😀. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Reviews for: Photos of Crispy Kung Pao Chicken. Kung pao Mushroom made with Kung pao sauce, stir-fried mushrooms in spicy Kung pao sauce. Very good and delicious Chinese recipe good to have with veg fried.

My style Mushroom Crispy Kung Pao 😀 is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. My style Mushroom Crispy Kung Pao 😀 is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have my style mushroom crispy kung pao 😀 using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make My style Mushroom Crispy Kung Pao 😀:

1. Prepare 2 cups Cauliflour florets
2. Take 5 tbsp corn starch or other starch
3. Prepare 6 tbsp bread crumbs
4. Get 1/2 tsp cayenne use a 1/3 tsp for less heat
5. Make ready 2 tsp soy sauce
6. Prepare 1 tsp oil
7. Prepare For the Kung Pao sauce
8. Take 4-6 dried red chilies chinese red chilies,
9. Prepare 1/2 tsp coarsely crushed sichuan peppercorns
10. Get 4-5 cloves garlic mince
11. Prepare 1 inch ginger minced
12. Get 2 tbsp scallions chopped
13. Get 2.5 tbsp low sodium soy sauce
14. Make ready 6 tbsp bread crumbs
15. Get 1 inch ginger minced

I am so satisfied with the taste of this kung pao king oyster mushroom and so pleased by the simple process because comparing with chicken. Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. This Kung Pao Shrimp recipe is delicious and quick! Zesty, flavorful, crunchy - skip takeout and Kung Pao Shrimp - An easy Chinese / Asian seafood stir fry!

Steps to make My style Mushroom Crispy Kung Pao 😀:

1. Cut the florets of cauliflour and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter.
2. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency,
3. Start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
4. If the batter thickens too much while working, add a tsp or more water and mix in and continue. - - Bake for 30 minutes or longer until the florets are cooked through.
5. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
6. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
7. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
8. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
9. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
10. This is hot you get the flavour then that kick at the back of your throat. But its a lovely flavour

The perfect main course for dinner or lunch Pesto Shrimp Fettuccine in Mushroom Garlic Sauce. This delicious Pesto Shrimp Pasta is all. Photo "SPICY CRISPY KUNG PAO CAULIFLOWER" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Kung pao tofu is the vegan version of kung pao chicken. It's made with dried red chilies, but don't be scared off even if you're not a fan of hot food, you can totally make it mild too.

So that is going to wrap this up for this special food my style mushroom crispy kung pao 😀 recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!