Wok of Life Cookbook

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1 teaspoon white pepper powder

¾ teaspoon fine sea salt

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon sand ginger powder, galangal powder, or five-spice powder

¼ teaspoon ground Sichuan peppercorns

1 tablespoon Shaoxing wine

½ teaspoon toasted sesame oil

12 ounces fresh oyster mushrooms, torn into bite-size pieces (about 6 cups)

¼ cup potato starch

Neutral oil, for frying

6 large garlic cloves, roughly chopped

2 small shallots, thinly sliced

1 small long hot green pepper or Anaheim pepper, seeded and thinly sliced (optional)

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1. Make the salt and pepper seasonings: In a small bowl, combine ¾ teaspoon of the white pepper, ½ teaspoon of the salt, the onion powder, garlic powder, sand ginger, and ground Sichuan peppercorns. In another small bowl, mix the remaining ¼ teaspoon white pepper and ¼ teaspoon salt.

2. Prepare the mushrooms: Drizzle the Shaoxing wine and sesame oil over the mushrooms. Toss the mushrooms to distribute, then sprinkle the larger spice seasoning over the mushrooms, tossing again to distribute. Next, sprinkle the potato starch over the mushrooms and toss to coat.

3. Crisp the garlic up: Line a plate with a paper towel. Fill a small pot with 2 to 3 inches of neutral oil. Heat the oil over medium heat to 250°F, or until a piece of garlic added to the oil bubbles gently. Toss in the garlic and cook until it just begins to turn a very light golden color, turning the garlic with a fine-mesh strainer for 2 to 4 minutes (no longer or it may become bitter). Remove the garlic with the strainer and transfer to the lined plate.

4. Do the first fry: Set a wire cooling rack over a sheet pan or line a plate with paper towels. Bring the oil to 335°F over medium-high heat. Fry the mushrooms in three batches for 1 to 2 minutes each, until lightly golden. If they stick together, use chopsticks to gently pry them apart. Transfer to the wire rack or plate and let the mushrooms sit for at least 3 minutes before the second fry.

5. Do the second fry: Heat the oil once again to 335°F, and fry the mushrooms a second time for 1 minute per batch, until they turn a deeper golden color.

6. Assemble the dish: Heat a dry wok over high heat. When the wok is just smoking, reduce the heat to medium-high and add the shallots and hot pepper (if using). Stir-fry for 30 to 60 seconds, until the shallots and pepper lose their raw edge. Add the crispy garlic and the smaller mixture of salt and white pepper. Stir-fry for 15 seconds. Toss in the mushrooms and serve.