Bang bang king oyster mushrooms from Chinese Homestyle Cooking: 90 Plant-Based Recipes for Homemade Sauces, Favorite Takeout and Dim Sum, and Everyday Meals (page 44) by Maggie Zhu

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may also use the Chili oil recipe on p.29. Can substitute natural peanut butter or tahini for Chinese sesame paste.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may also use the Chili oil recipe on p.29. Can substitute natural peanut butter or tahini for Chinese sesame paste.

  • alysekstokes on July 17, 2025

    Stellar! I followed the oven-roasting directions which, combined with the recipe's technique for shredding the mushrooms, yielded succulent and meaty pieces of mushroom that perfectly soaked up the sauce. I served this over some Chinese wheat noodles for a great light meal and will definitely return to this technique for cooking mushrooms again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.