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Sticky Shiitake Mushrooms
Ingredients
| — | 1/4 cup groundnut oil |
| — | 2 cups shiitake mushrooms (thickly sliced & dipped in water) |
| — | 1/4 cup cornstarch |
| — | 1 tbsp sesame oil |
| — | 2 cloves garlic (minced) |
| — | 1 inch ginger (minced) |
| — | 2 tbsp brown sugar |
| — | 2 tbsp rice wine vinegar |
| — | 1 tsp cornstarch (mixed with 1/2 tsp water) |
| — | 1/4 cup soy sauce |
| — | 1 tsp Sriracha (more if you like spice) |
| — | To serve: basmati rice |
| — | To garnish: finely sliced scallions |
| — | To garnish: sesame seeds |
Instructions
- Put the shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they're well covered.
- Warm the groundnut oil in a wok (make sure it's nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they're cooked through and slightly crisp on the outside).
- Take the mushrooms out of the wok, put them in a bowl and put them to one side.
- Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be).
- Add the garlic and ginger and cook them until you release the aromas and they're bubbling in the oil.
- Add the brown sugar to the wok and stir it around until it's caramelised.
- Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly.
- Add the Sriracha and stir it into the sauce.
- Pour the cooked mushrooms into the sauce and stir them around so they're warmed through and completely covered.
- Serve the chewy mushrooms over basmati rice and garnish with scallions and sesame seeds. BOSH!
