2tablespoons+ ¾ cup210 mL canola oil or vegetable oil
1¼teaspoons7 g salt
1tablespoon3 g Sichuan peppercorns, ground
34 g star anise
1small20 g fresh ginger root, minced
2teaspoons6 g paprika powder
1tablespoon15 g coconut sugar
1tablespoon15 mL gluten-free soy sauce
¼cup40 g roasted peanuts, coarsely chopped
Use a knife to trim off the ends of the shiitake mushrooms. Cut them into cubes and then chop finely in a food processor. Set aside.
Trim off the ends of the fresh chili peppers and then finely chop in a food processor.
Heat a skillet over high heat until hot. Add 2 tablespoons of oil and wait 30 seconds until the oil is hot. Add finely chopped shiitake mushrooms and ½ teaspoon salt. Sauté for 2 minutes. Set aside.
Return the skillet back over high heat. Add 1 tablespoon of oil and wait until the oil is hot. Reduce the heat to medium. Add finely chopped red long chili peppers ground Sichuan peppercorn, star anise, garlic, ginger and the remaining salt. Sauté for 1-2 minutes until fragrant.
Add the prepared mushroom, paprika powder, coconut sugar, and soy sauce into the skillet over medium heat. Stir to combine well. Sauté for another 2 minutes. Remove the skillet from heat. Stir in chopped peanuts.
Let the chili sauce cool completely at room temperature. Transfer it into a glass jar with lid and add the remaining oil. Store in refrigerator or freezer.
Shiitake Mushroom Chili Sauce
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Shiitake Mushroom Chili Sauce https://lightorangebean.com/shiitake-mushroom-chili-sauce/