Crispy Chilli Coriander Oyster Mushrooms (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pat the torn oyster mushroom pieces completely dry using paper towels, ensuring no moisture remains.
2. 2Combine all-purpose flour, cornstarch, white pepper, and salt in a shallow bowl, mixing thoroughly with a fork.
3. 3Heat vegetable oil in a deep, heavy-bottomed pot or wok to 350°F, checking temperature with a thermometer or wooden chopstick (oil should bubble vigorously around it).
4. 4Working in small batches, dredge mushroom pieces through the flour mixture, shaking off excess coating gently.
5. 5Carefully lower coated mushrooms into hot oil, frying until deeply golden and crispy, about 3-4 minutes per batch. Avoid overcrowding the pot.
6. 6Remove fried mushrooms with a slotted spoon and drain on a wire rack placed over paper towels.
7. 7Pour off all but 2 tablespoons of frying oil from the wok, returning it to high heat until shimmering.
8. 8Toss in minced garlic and chili flakes, stirring constantly until fragrant and just beginning to turn golden, about 20 seconds.
9. 9Add both soy sauces and sugar, swirling the wok to combine into a glossy sauce, about 10 seconds.
10. 10Immediately add all fried mushrooms back to the wok, tossing vigorously to coat every piece in the spicy sauce, about 30 seconds.
11. 11Sprinkle Kashmiri chili powder over the mushrooms, tossing again to distribute the vibrant red color evenly.
12. 12Remove from heat and fold in fresh cilantro leaves and sliced green onions, tossing just until herbs wilt slightly from residual heat.
13. 13Transfer to a serving platter immediately, garnishing with extra cilantro sprigs and a sprinkle of chili flakes for restaurant-style presentation.