Black Pepper Portobello Mushrooms

Name: Black Pepper Portobello Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 12 to 16 ounces (340 to 454 g) portobello mushrooms, stems trimmed and caps cut in half and then sliced ¼ inch (6 mm) thick; 2 tablespoons vegetarian oyster sauce; 2 tablespoons Shaoxing wine; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons cornstarch; 2 teaspoons sugar; 1½ teaspoons coarsely ground black pepper; ⅛ teaspoon salt; 3 tablespoons peanut oil (or vegetable oil), plus more if needed; 3 tablespoons peanut oil (or vegetable oil), plus more if needed; 1 teaspoon minced ginger; 2 cloves garlic, minced; ½ white onion, sliced ½ inch (1 cm) thick; 1 red bell pepper, sliced ½ inch (1 cm) thick; 1 green bell pepper, sliced ½ inch (1 cm) thick

Preparation info

Yield
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

Chinese Homestyle

By Maggie Zhu

Published 2022

About

This is one of the go-to dishes that I order at my favorite plant-based restaurant in Manhattan’s Chinatown, Buddha Bodai. The restaurant version is fancier than this one. They flash-fry the mushrooms in oil to create a very meaty texture, and then they create a thick roux to bring everything together. When I developed the recipe at home, I panfried the mushrooms to reduce the oil, and instead of making a roux, I found a simpler way to thicken the sauce: cornstarch. I love this homemade ver

Ingredients

Asia
China
Side dish
Vegan

Ingredients

Method