Crispy Cantonese-Style Oyster Mushrooms

1. Mix Spice Blend

Start by mixing the white pepper powder, fine sea salt, onion powder, garlic powder, sand ginger powder (or your chosen substitute), and ground Sichuan peppercorns in a small bowl. This spice blend will give the mushrooms a robust and aromatic flavor.

2. Prepare Shaoxing Wine Mixture

In a separate bowl, combine the Shaoxing wine and toasted sesame oil. This mixture will help the spices adhere to the mushrooms and add a subtle depth of flavor.

3. Coat Mushrooms with Wine Mixture

Toss the torn oyster mushrooms in the Shaoxing wine mixture, ensuring each piece is evenly coated. This step is crucial as it not only flavors the mushrooms but also helps the potato starch stick, which is essential for achieving that crispy texture.

4. Dredge Mushrooms in Potato Starch

Next, dredge the coated mushrooms in potato starch, making sure each piece is well covered. The starch will act as a barrier during frying, creating a crispy exterior while keeping the inside tender.

5. Fry Mushrooms

Heat a generous amount of neutral oil in a frying pan or wok over medium-high heat. Once the oil is hot, carefully add the mushrooms in batches, frying until they turn golden and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.

6. Fry Garlic, Shallots, and Pepper

In the same oil, fry the chopped garlic, sliced shallots, and optional pepper until they are fragrant and slightly golden. This will infuse the oil with their flavors, adding an extra layer of taste to the dish.

7. Combine and Serve

Finally, return the fried mushrooms to the pan and toss them with the fried garlic, shallots, and peppers. Sprinkle the reserved spice mixture over the top, ensuring everything is evenly seasoned. Serve the mushrooms hot to enjoy their crispiness at its best.