Crispy Szechuan Mushrooms

Instructions

1. Clean the mushrooms and slice them into bite-sized pieces. Remove tough stems if using shiitake mushrooms.

2. Toss the mushroom pieces with cornstarch until evenly coated.

3. Toast the Szechuan peppercorns in a dry skillet over medium heat until fragrant, about 1-2 minutes. Remove from heat and crush them using a mortar and pestle or spice grinder.

4. In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, grated ginger, and crushed Szechuan peppercorns to make the sauce.

5. Heat vegetable oil in a large pan over medium-high heat. Add the coated mushrooms in a single layer without overcrowding. Cook until golden and crispy, about 3-4 minutes per side. Work in batches if necessary.

6. Reduce heat to medium and pour the sauce over the mushrooms in the pan. Toss to coat evenly and cook until the sauce slightly thickens, about 1-2 minutes.

7. Drizzle sesame oil over the mushrooms and toss to incorporate.

8. Transfer to a serving plate and garnish with chopped green onions and sesame seeds. Serve hot.