Sichuan stir-fry tea tree mushrooms
Tea
This is one of a must-order whenever I am in China. Smokey mushrooms fried in oil, stir-fried in lots of garlics, chilies, sichuan peppers, and chinese panceta. The mushroom turns into this addictive crunchiness, and after a few chews, the flavour of the mushrooms comes out. And of course, all that just buried in chilies, garlics, and numbing spicy sichuan pepper. <br /> <br />Instead of frying the mushrooms in the oil, I stir-fry it patiently until the liquid has evaporated, and turn the heat high to intensify the crunchiness and smokiness of soy sauce and mushroom. Also, when it comes to Asian food, I don't measure--so adjust in sugar and salty as you like.
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