🥡 Chinese · Main · Easy difficulty · Vegan
Kung Pao Mushroom
A smoky Chinese main built around mushroom, seasoned with roasted peanuts and dried chillies.
- Prep time
- 6 min
- Cook time
- 14 min
- Total time
- 20 min
- Servings
- 4
- Calories
- 255 kcal
- Protein
- 10 g
- Carbs
- 23 g
- Fat
- 14 g
- Course
- Main
About this Chinese stir-fry
Kung Pao Mushroom is a Chinese main built around mushrooms. It takes about 20 min from start to finish, 6 minutes of prep and 14 minutes of cooking, and serves 4.
Cooking method: stir-fry. Difficulty is rated easy. Vegan.
Good for: under 25 minutes, light & low calorie, everyday healthy.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 400 g mushrooms, sliced
- 1/2 cup roasted peanuts
- 8 dried chillies
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp cooking oil
- Salt and black pepper, to taste
Method
Step 1. Cut everything into bite-size pieces so it cooks evenly; mix soy sauce and rice vinegar into a quick sauce.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Heat a wok until almost smoking, then add a spoonful of oil.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 3. Sear the mushroom in batches for about 3 minutes until browned; remove to a plate.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 4. Stir-fry the roasted peanuts and dried chillies for 1 minute until fragrant.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 5. Return the mushroom, pour in the sauce and toss over high heat for 2 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Taste, adjust the seasoning and serve immediately with cornstarch.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Chef's tip
Keep the heat high and never overcrowd the pan.
Equipment you will need
- Wok or large frying pan
- Spatula
- Small bowl for sauce
Nutrition per serving
Estimated per serving: 255 kcal, 10 g protein, 23 g carbohydrate and 14 g fat. Roughly 16% of the energy comes from protein, 36% from carbohydrate and 49% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Kung Pao Mushroom
Substitutions and variations
- Use tamari for a gluten-free version of soy sauce.
- Swap the protein for tofu or mushrooms; press tofu first so it browns instead of steaming.
- Add vegetables in order of how long they take to cook, hardest first.
Frequently asked questions about Kung Pao Mushroom
How long does Kung Pao Mushroom take to make?
It takes about 20 min in total: 6 minutes of prep and 14 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 255 kcal, with 10 g protein, 23 g carbohydrate and 14 g fat. These are estimates for the recipe's 4 servings.
Is Kung Pao Mushroom gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Kung Pao Mushroom ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.