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A mushroom recipe even mushroom critics will love! Meaty, perfectly crisp oyster mushroom sauteed in chilis and spices. Cooking this into a classic Chinese favorite, takes this humble ingredient to a different level of spicy, peppery flavors! Serve as appetizer, side, or with rice!

INGREDIENTS
200g oyster mushroom, wiped off of dirt
oil for deep frying

Wet Batter
1 cup cornstarch
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp Chinese five spice powder

To Coat:
Wet Batter
about 1 cup panko or Japanese breadcrumbs

Sprinkling Spice
1/2 tsp salt (or to taste, we used kosher salt)
1/4 tsp white pepper
1/4 tsp Chinese five spice powder

For Sauteeing
2 tbsp neutral oil
1 medium red onion diced
3 tbsp minced garlic
3 long green chilis
3 bird’s eye chilies
1 small red bell pepper, chopped finely
1/2 small green bell pepper, chopped finely
3 scallions sliced
Additional 1/4 tsp sea salt if needed