For this vegan dish, shredded king oyster mushrooms are steamed and then mixed with a savory, nutty, spicy sauce with tangy and sweet notes. Not only an appetizer, these Bang Bang Oyster Mushrooms make a perfect noodle topping, too.
This recipe was excerpted from ‘Chinese Homestyle’ by Maggie Zhu. Buy the full book on Amazon.
Cooks’ Note
I steamed the mushrooms in this recipe because it’s faster to make and does not use any oil. If you do not have a steamer or want to develop even more flavor, toss the mushrooms with 2 tablespoons of olive oil and bake at 425°F for 15 minutes, then increase the temperature to 475°F to cook for another 5 minutes.
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