If you are a fan of Asian cuisine you’re going to love this! It’ll also impress your guests at your next dinner party.
Serves 2 to 3
240g shiitake mushrooms
3 tablespoons cornflour
2 tablespoons groundnut oil
2 garlic cloves
3cm piece fresh ginger
Half teaspoon water
1 tablespoon sesame oil
2 tablespoons light brown sugar
4 tablespoons dark soy sauce
2 tablespoons rice wine vinegar
1 teaspoon Sriracha sauce (or to taste)
1 spring onion to serve
250g pre-cooked basmati rice
1 teaspoon sesame seeds to serve
- Thickly slice the mushrooms and place in a large bowl. Sprinkle two tablespoons of the cornflour over the top and toss to coat the mushrooms.
- Heat the groundnut oil in a wok or pan and once it’s nicely hot, tip in the coated mushrooms and fry for five minutes, until cooked through and slightly crispy on the outside. Transfer mushrooms to a dish and set aside.
- Peal and finely chop the garlic and ginger.
- Spoon the remaining tablespoon of cornflour into a dish and mix together with the water.
- Wipe out the wok or pan with kitchen paper and put on low heat.
- Pour in the sesame oil and add the chopped garlic and ginger. Cook until the aromas are released and bubbling slightly (about one minute).
- Sprinkle over the sugar and stir until caramelised (around two minutes).
- Increase the heat and add in the cornflour mix, soy sauce and rice wine vinegar. Stir for another minute until the sauce has thickened slightly. Then add in the Sriracha sauce.
- Tip the cooked mushrooms back into the pan and stir to warm through for about two minutes.
- Serve the mushrooms over hot basmati rice, topped with finely chopped spring onion and sprinkled with sesame seeds.
With thanks to the BOSH! duo for this most delicious recipe!