Im partial to the dried chile version because it really brings out the flavor of the mushrooms.
Instead, use your hand to pull them apart into small clusters.
you could even press on them gently to remove moisture if needed.
Simply Recipes / Frank Tiu
Heat up oil until its very hot, and pour the oil into the chile flakes.
How will you know if the oil is hot enough?
you’re able to also use a high-temperature thermometer and see when the oil gets close to 300F.
Simply Recipes / Frank Tiu
Some types of mushrooms will need more of a boost, some will need less.
Place the water in a separate small bowl and set both aside.
Heat the oil in a wok (or a large skillet) over high heat until it shimmers.
Simply Recipes / Frank Tiu
Set the garlic aside.
Drizzle in the chile oil and mix everything well.
Transfer the mushrooms to a serving bowl, and enjoy while hot with rice and other Chinese dishes.
Simply Recipes / Frank Tiu
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Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
