My style Mushroom Crispy Kung Pao 😀
My style Mushroom Crispy Kung Pao 😀

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, my style mushroom crispy kung pao 😀. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

My style Mushroom Crispy Kung Pao 😀 is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. My style Mushroom Crispy Kung Pao 😀 is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

So that’s going to wrap this up for this special food my style mushroom crispy kung pao 😀 recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!