Chinese Vegetarian Recipes

Oily and Spicy Shiitake Mushrooms

Oily and Spicy Shiitake Mushrooms

Introduction:

Although we have introduced several recipes that involve Shiitake mushrooms, it is today that I am going to come to some facts about this popular mushroom.

Shiitake mushroom is a healthy food that contains high proteins and low fats.

In the famous Compendium of Materia Medica, a book written by an ancient Chinese herbalist with the name of Li Shizhen, it was mentioned that Shiitake is good for the liver, lung and urination.

Modern medical science also shows that the Vitamin D contained in this kind of mushroom promotes the absorption of Calcium within our human body. This can prevent rickets effectively.

In addition, the shiitake mushrooms also contain adenine which can lower the cholesterol levels and prevent hepatocirrhosis.

This variety of mushroom also plays an preventative role for such epidemics as flu.

Ingredients:

Dried Shiitake Mushrooms: 300 g

Seasonings:

Dried red chili peppers: 100 g (You can increase the quantities to be used if you like spicy food very much.)

Sichuan pepper: 10 g

Chili pepper powder: 20 g

Sichuan pepper powder: 5 g

Salt: 20 g

Vegetable oil: 3 tablespoons

Preparation Work:

1. Immerse the shiitake mushrooms in water for 1 hour, then strain them out and cut them into strips or shreds (which should not too fine or too thin);

Note: Remember to retain the water in which the mushrooms have been immersed for later use. This is because many nutrients are contained in it. It can be used when water is needed while you are cooking other dishes.

2. Cut the dried chili peppers into pieces with a scissor;

3. Put the wok on medium to low heat;

4. Blend the salt, chili pepper powder and Sichuan pepper powder together;

5. Pour the mixture into the wok and stir quickly;

6. Get it out of the wok when the salt gets a bit brown and the aroma of the two powders is smelled;

Note: The powder mixture is ready.

Cooking Steps:

1. Pour the oil into the dry and clean wok and put it on the heat;

2. Put the shiitake mushroom shreds into the wok when the oil is 60-70% hot;

3. Turn to medium-to-low heat, and stir fry continuously and quickly until the shiitake mushrooms get brown in color and set off aroma;

4. Add in the dried red chili pepper pieces, Sichuan pepper corns and 1/4 teaspoon of salt;

5. Continue to stir-fry for 10 minutes;

6. Spray the powder mixture onto the mushrooms before dishing out.