Kung Pao Shiitakes

It’s hard to find someone in the United States who doesn’t have a go-to Chinese American takeout dish. Numbering around 45,000 nationwide, there are more Chinese-American restaurants collectively than McDonalds, Burger King, KFC, and Wednsy’s combined!

One of the most recognizable dishes in American Chinese cuisine is Kung Pao Chicken, known for its bold flavors and balanced combination of spicy, sweet, and savory elements. Originating from the Sichuan province of China, the traditional version of this dish features diced chicken stir-fried with Sichuan peppercorns, dried red chilies, peanuts, and a flavorful sauce. However, as the dish made its way into American Chinese restaurants, its flavors and ingredients were adapted to suit local palates, often toning down the numbing heat of Sichuan peppercorns and incorporating a sweeter, thicker sauce.

The American version of Kung Pao Chicken typically consists of stir-fried chicken, bell peppers, and peanuts, all tossed in a glossy, mildly spicy garlic-ginger sauce. Unlike its Sichuan counterpart, which is known for its intense heat and tingling sensation from the peppercorns, the American adaptation focuses more on a balance of sweetness and spice, often using hoisin sauce, soy sauce, and a touch of sugar. Some variations even include cashews instead of peanuts or extra vegetables to make the dish more colorful and appealing to a wider audience.

Kung Pao Chicken exemplifies the way American Chinese cuisine has evolved to blend authentic Chinese flavors with Western preferences. It remains a popular menu item in Chinese takeout and sit-down restaurants across the United States, offering a flavorful and slightly spicy option that is both accessible and satisfying. While some food purists may prefer the traditional Sichuan-style preparation, the Americanized version of Kung Pao Chicken has carved out its own identity, becoming a staple in the diverse and ever-evolving landscape of Chinese-American cooking.

We decided to vegan-ize this dish and swap it for nutrient-rich foods like shiitake mushrooms. These mushrooms are packed with essential vitamins and minerals, including B vitamins, copper, and selenium, which support overall well-being. One of their most notable health benefits is their potential to boost the immune system. Shiitake mushrooms contain polysaccharides, such as lentinan, which have been shown to enhance immune function and help the body fight off infections. Their natural antiviral and antibacterial properties also contribute to overall immune health, making them a valuable addition to a plant-based diet.

By incorporating shiitake mushrooms into a vegan diet, individuals may lower their risk of heart disease, high blood pressure, and other cardiovascular conditions. Since a plant-based diet naturally eliminates cholesterol found in animal products, the combination of shiitake mushrooms with other heart-healthy plant foods can further improve cardiovascular well-being. Delicious and healthy!

Shiitake mushrooms also offer potential benefits for gut health and overall longevity. They contain prebiotic fibers that support the growth of beneficial gut bacteria, improving digestion and nutrient absorption. The anti-inflammatory properties of shiitake mushrooms can further support a healthy body, reducing the risk of conditions like arthritis and metabolic disorders. 

Skip the takeout this time and try making it yourself! Enjoy.

Kung Pao Shiitakes

We took a classic Chinese-American takeout dish and vegan-ized it! Just because there’s no meat in it doesn't mean it’s lacking in flavor– the meaty shiitake mushrooms are marinated and wok-fried with tender-crisp vegetables and a tangy sauce. Try it out for yourself!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 3 - 4

Ingredients:

• 1-½ pounds fresh shiitake mushrooms, cut into quarters

• 4 teaspoons soy sauce, divided

• 1-½ teaspoons sugar, divided

• 1-½ teaspoons toasted sesame oil, divided

• ½ teaspoon mushroom bouillon (or kosher salt as a substitute)

• ¼ teaspoon ground white pepper 

• 2 tablespoons homemade or store-bought mushroom stock (or vegetable stock)

• 1 tablespoon Shaoxing cooking wine

• 1 tablespoon white vinegar

• 2 teaspoons cornstarch

• 4 tablespoons vegetable oil or avocado oil

• 1 large red bell pepper, cut into 3/4-inch dice

• 1 large yellow bell pepper, cut into 3/4-inch dice

• 2 stalks celery, cut into 3/4-inch dice

• ½ cup roasted peanuts

• 1 Tablespoon fresh garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 scallion, white and light green parts only, finely minced, plus greens, sliced, for garnish

• 8 small dried red Chinese or Arbol chiles (see note)

• Rice, for serving

• Sliced watermelon radishes, for garnish (optional)

Directions:

1. MIS EN PLACE. Using your Forge To Table Santoku Chef Knife, quarter the shiitake mushrooms. Dice the peppers and celery. Mince garlic and ginger, and set aside.

2. MARINADE. In a large bowl, combine 2 teaspoons soy sauce, ½ teaspoon sugar, ½ teaspoon sesame oil, mushroom bouillon, and white pepper. Add the quartered shiitakes and toss well to coat. Set aside for 20 minutes.

3. SAUCE. In a separate small bowl, combine the remaining 2 teaspoons soy sauce, remaining 1 teaspoon sugar, remaining 1 teaspoon of toasted sesame oil, mushroom stock, Shaoxing cooking wine, white vinegar, and cornstarch. Whisk together until homogenous. Set aside.

4. STIR FRY. Heat 4 tablespoons vegetable oil or avocado oil in a wok over high heat until smoking. Add marinated mushrooms, spread into a single layer, and cook without moving until lightly browned, about 2 minutes. Continue cooking, tossing, and stirring frequently, until the exterior browns and the mushrooms shrink slightly, about 2 minutes longer.

5. VEGETABLES. Remove the seared mushrooms from the pan and set aside. Add bell peppers and celery and cook, stirring occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.

6. AROMATICS. Push vegetables up the side of the wok to clear a space in the center. Add garlic, ginger, scallion whites, and dried chiles, and cook, stirring, until fragrant, about 30 seconds. Stir everything together before adding the sauce and the mushrooms back into the wok. Cook, tossing, until sauce thickens and coats ingredients, about 1 minute longer. 

7. SERVE. Remove from heat and place into a serving dish. Serve immediately with sliced scallions, radishes, and rice. Enjoy!

Chef’s Notes:

• If your shiitake mushroom stems are too woody or fibrous, simply remove them. You can save them for a mushroom stock or add to another broth. 

• The chilis are mostly for aroma, you don’t have to eat them in the finished product. Remove if desired. 

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