Sichuan Stir-Fry Tea Tree Mushrooms

1. 1

   Squeeze the liquid from mushrooms; set aside.

2. 2

   Heat 1 tbsp of vegetable oil in low heat; add the sichuan pepper and stir-fried it until it release flavours, about 3-5 minutes. If you like the crunchy numbness of the pepper, continue on- if not, gently take it out leaving just the oil.

3. 3

   Stir-fry in the panceta for a few minutes, so the flavours infused into the sichuan oil; add into the red chilies, garlic and continue to stir-fry about 2 min, or until nice and golden (or the whole room smells like garlic and chills).

4. 4

   Add the mushrooms and brown sugar, and gently stir-fried until all the liquid evaporate, and the mushroom is dried and a bit crisp; turn the heat up, drizzle in the soy sauce and mix well. Taste, and adjust. Add a bit more soy sauce for salty, or sprinkle in a bit more sugar for sweetness.

5. 5

   To serve, sprinkle with sesame seeds and cilantro for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.