These mushrooms are packed full of wondrous flavour as they are infused with the holy trinity of Cantonese cooking – garlic, ginger and spring onion – but this recipe also borrows ingredients from the Sichuan province. The taste is often described as aromatic, pungent (from the rice wine) and mouth-numbingly spicy.
1 tsp Sichuan peppercorns
1 Tbsp vegetable oil
2 garlic cloves, finely chopped
1 Tbsp grated fresh ginger
2 spring onions (scallions), thinly sliced
2 large dried chillies, thinly sliced
1 onion, thinly sliced
3 large portobello mushrooms, quartered (they will shrink when cooked)
125ml (½ cup) Chinese rice wine
500ml (2 cups) vegetable stock
2 Tbsp soy sauce
Place the Sichuan peppercorns in a dry wok or heavy-based frying pan over a medium-low heat. Heat the peppercorns, shaking the pan occasionally until they begin to darken and become fragrant, then set aside to cool. When cooled, lightly bruise (not crush) the toasted peppercorns using a mortar and pestle or rolling pin.
Heat the oil in a wok, add the garlic, ginger and spring onions and fry until fragrant. Add the Sichuan peppercorns and dried chillies and stir for 20 seconds, then add the onion and mushrooms and fry for a further 1 minute. Pour in the rice wine and cook until the liquor has been absorbed. Add the vegetable stock and soy sauce and bring to the boil, then turn down to a medium heat and simmer for 10–15 minutes, or until the mushrooms are tender and the sauce is syrupy (keep an eye on the pan, to avoid burning the sauce). Stir and serve.