Mushroom Vegan Kung Pao Chicken

March 17, 2025 10 Minutes Easy

Nutritional Information

350 kcal
Calories
12g
Protein
28g
Carbohydrates
22g
Fat
Recipe Hot Dishes
Mushroom Vegan Kung Pao Chicken

This mouthwatering Kung Pao chicken-inspired dish swaps meat for hearty abalone mushrooms, creating a flavorful vegetarian twist packed with bold, spicy, and tangy flavors. Tender abalone mushrooms are blanched and fried to perfection, then stir-fried with crisp cucumbers, sweet carrots, and chewy wood ears for a satisfying texture. Aromatic garlic, fiery dried chili peppers, and fragrant Sichuan peppercorns infuse the dish with a numbing heat, while roasted peanuts add a delightful crunch. The magic lies in the rich, glossy sauce—a balance of soy sauce, vinegar, sugar, and starch—coating every bite with sweet, sour, and savory depth. Quick to prepare yet bursting with umami, this dish is perfect for spice lovers craving a meat-free alternative. Serve it hot for an irresistible combination of smoky, spicy, and nutty flavors that will leave you craving more!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Prepare the ingredients: cut the abalone mushrooms into pieces, peel and dice the cucumbers and carrots, soak and clean the wood ears, tear them into small pieces, cut the scallions into segments, cut the dried chili peppers into segments, mince the garlic, and roast the peanuts until they are cooked and peel them.
Step 1
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Step 2
Blanch the abalone mushrooms in boiling water, then drain the water.
Step 2
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Step 3
Add a small amount of salt and a spoonful of starch, and mix well.
Step 3
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Step 4
Mix soy sauce, old soy sauce, vinegar, sugar, salt, and starch to make a sauce for later use.
Step 4
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Step 5
Heat a lot of oil in the wok, fry the abalone mushrooms until they are slightly colored, then remove them from the wok and discard the excess oil.
Step 5
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Step 6
Reheat the wok with oil, add Sichuan peppercorns and wait until they are fragrant, then remove them, add dried chili peppers, scallions, and garlic, stir-fry until fragrant, then add all the ingredients and stir-fry.
Step 6
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Step 7
When the ingredients are cooked, add the sauce and stir-fry until it thickens, then it can be served.
Step 7
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Step 8
A plate of sweet, sour, fragrant, and spicy Kung Pao chicken is ready!
Step 8

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