Shui Zhu Mushrooms
Sichuan Shui Zhu Mushrooms
Servings 2
Calories 362kcal
Ingredients
- 300 g mixed mushrooms , button mushroom, shitake mushroom, golden needle mushroom and beach mushroom
- 50 g bean sprouts
刀口辣椒 Chopped Chili and Sichuan Peppercorn
- 12 dried chili pepper , as needed
- 1 tbsp. Sichuan pepper
Broth
- 4 tbsp. vegetable cooking oil
- 2 tbsp. doubajiang or half doubanjiang and half hot pot soup base
- 800 ml hot water as needed
- 2 green onions , chopped
- 3 garlic cloves , chopped
- 1 thumb ginger
- 1 tbsp. light soy sauce
- 1/4 tsp. sugar
Instructions
- Clean and remove the ends of mushrooms and then cut into similar pieces. Shiitake mushroom and button mushroom into four equal pieces.
- Heat 12 to 20 dried chili peppers for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
- In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red.
- Add ginger, scallion sections, garlic, fry for 1 minute until aromatic too. Then place 1/3 of the chili peppers and Sichuan peppercorn we prepared in the first step. Pour in 800ML water.
- Let the broth simmer for 10 minutes and then season with a very small pinch of salt and light soy sauce. Add the mushrooms and bean sprouts in.
- Cook for 2 minutes, transfer to serving bowl. Spread chopped garlic, green onion sections and the remaining chili pepper and Sichuan peppercorn on top.
- The highlight, pour hot oil on top.
Nutrition
Calories: 362kcal | Carbohydrates: 23g | Protein: 7g | Fat: 31g | Saturated Fat: 24g | Sodium: 435mg | Potassium: 729mg | Fiber: 7g | Sugar: 7g | Vitamin A: 960IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg